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Berry Cream Coffee Cake

Country.Chef's picture
  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)
For glaze
  Confectioners sugar 1 Cup (16 tbs)
  Milk 2 Tablespoon
  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.
Seal end.
Bake at 425° for 12-15 minutes.
Combine glaze ingredients and drizzle over top.

Recipe Summary

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Nutrition Rank

Nutrition Facts

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

Berry Cream Coffee Cake Recipe