Berry Cream Coffee Cake
|Cream cheese||3 Ounce (1 Package)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Biscuit baking mix||2 Cup (32 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Raspberry preserves||1⁄2 Cup (8 tbs)|
|Confectioners sugar||1 Cup (16 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
With a pastry blender, cut cream cheese and butter into biscuit mix until mixture resembles coarse crumbs.
Stir in milk just until moistened.
Turn onto a floured board; knead 8-10 times or until dough is smooth.
On waxed paper, roll dough into a 12-in.x 8-in.rectangle.
Turn onto a greased 15-in.x 10-in.x 1-in.baking pan.
Remove waxed paper.
Spread preserves down center third of rectangle.
On each long side, cut l-in.-wide strips about 2-1/2 in.into center.
Starting at one end, fold alternating strips at an angle across preserves.
Bake at 425° for 12-15 minutes.
Combine glaze ingredients and drizzle over top.
Serving size: Complete recipe
Calories 2623 Calories from Fat 925
% Daily Value*
Total Fat 105 g161.3%
Saturated Fat 53.2 g266%
Trans Fat 11.9 g
Cholesterol 225 mg75%
Sodium 3462.3 mg144.3%
Total Carbohydrates 395 g131.8%
Dietary Fiber 5.9 g23.7%
Sugars 233.9 g
Protein 27 g53.4%
Vitamin A 51.8% Vitamin C
Calcium 33.5% Iron 35%
*Based on a 2000 Calorie diet