Raspberry Cream Cheese Coffee Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
Super simple, pretty and delicious. Ingredients:
1 - 3-oz pkg cream cheese |
2 cups packaged biscuit mix |
1/3 cup milk |
1/3 cup raspberry preserves |
3/4 cup sifted pwder sugar |
1 to 3 tbsp milk |
1 tbsp sliced almonds, toasted (optional) |
Directions:
1. In mixing bowl, cut cream cheese into biscuit mix until crumbly.
2. Stir in the 1/3 cup milk.
3. Turn onto a lightly floured surface, knead gently about 8 to 10 strokes.
4. On waxed paper roll dough to a 12x8 rectangle.
5. Turn onto a greased baking sheet, remove paper.
6. Spread preserves down center of dough.
7. Make 2-1/2 long cuts, at 1 intervals, from edges of long side toward the center.
8. Starting at an end, alternately fold oppostie sides of dough at an angle across filling.
9. Slightly press ends together in center to seal.
10. Bake in a 425 degree for 15 to 17 minutes until golden brown.
11. In small mixing bowl combine powdered sugar, vanila and enough of the 1 to 3 tbsp milk to make it drizzling consistency.
12. Drizzle over warm coffee cake. Sprinkle with almonds.
|
|