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Raspberry Cream Cheese Coffee Cake

from Home Ec. Class
Author: Esther

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