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Berry Cream Coffee Cake

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  Cream cheese 3 Ounce (1 Package)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Biscuit mix 2 Cup (32 tbs) (2 Package)
  Packaged biscuit mix 2 Cup (32 tbs)
  Raspberry preserves 1⁄2 Cup (8 tbs)
  Powdered sugar 1 Cup (16 tbs), sifted
  Milk 2 Tablespoon
  Vanilla 1⁄2 Teaspoon

Cut cream cheese and butter into biscuit mix till crumbly.
Blend in the 1/3 cup milk.
Turn onto floured surface; knead 8 to 10 strokes.
On waxed paper, roll dough to 12x8-inch rectangle.
Turn onto greased baking sheet; remove paper.
Spread preserves down center of dough.

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