Raspberry Cream Cheese Coffee Cake
from Home Ec. Class
Ingredients
- 1 3 oz (or 4 oz.) pkg. cream cheese
- 4 tbsp butter or margerine
- 2 cups bisquick
- 1/3 cup milk
- 1/2 cup raspberry preserves
Icing
- 1/2 cup confectioners sugar
- 1 tbsp milk
- ~1/4 tsp vanilla
Instructions
- Cut cream cheese and butter into bisquick until crumbly. Blend in the 1/3 cup milk with wooden spoon.
- Turn onto floured surface. Knead 8-10 strokes. Roll dough on wax paper (or floured surface) to 12"x8" rectangel. Turn onto greased baking sheet or cookie sheet--remove wax paper.
- Spread preserves down center of dough. Make 2 1/2 inch cuts at 1 inch intervals on long sides. Fold strips over filling.
- Bake in 425° oven for 12-15 minutes.
Icing
- Combine sugar, milk, and vanilla
- Drizzle over top of coffee cake when cake is cooled
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