Raspberry Cream Cheese Coffee Cake |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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From the Better Homes & Gardens test kitchen, 1970 Ingredients:
1 (3 ounce) package cream cheese |
2 cups packaged biscuit mix |
1/3 cup milk |
1/3 cup raspberry preserves |
3/4 cup sifted powdered sugar |
1/2 teaspoon vanilla |
1 -3 teaspoon milk |
1 tablespoon sliced almonds, toasted (optional) |
Directions:
1. In a medium mixing bowl cut cream cheese into biscuit mix until crumbly. Stir in the 1/3 cup milk. Turn out onto a lightly floured surface; knead gently 8 to 10 strokes.
2. On waxed paper roll dough to a 12 x 8 inch rectangle. Turn onto a greased baking sheet; remove paper. Spread preserves down center of dough.
3. Make 2 1/2 inch long cuts at 1 inch intervals, from edges of long sides toward the center.
4. Starting at an end, alternately fold opposite strips of dough, at an angle, across the filling. Slightly press ends together in the center to seal.
5. Bake in a 425° oven for 15 to 17 minutes or until golden brown.
6. In a small mixing bowl, combine powdered sugar, vanilla and enough of the 1 to 3 teaspoons milk to make it of drizzling consistency. Drizzle over warm coffee cake. If desired, sprinkle with almonds.
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