Raspberry Cream Cheese Coffee Cake
From cyates798 13 years agoIngredients
- 1 - 3-oz pkg cream cheese shopping list
- 2 cups packaged biscuit mix shopping list
- 1/3 cup milk shopping list
- 1/3 cup raspberry preserves shopping list
- 3/4 cup sifted pwder sugar shopping list
- 1 to 3 tbsp milk shopping list
- 1 tbsp sliced almonds, toasted (optional) shopping list
How to make it
- In mixing bowl, cut cream cheese into biscuit mix until crumbly.
- Stir in the 1/3 cup milk.
- Turn onto a lightly floured surface, knead gently about 8 to 10 strokes.
- On waxed paper roll dough to a 12x8" rectangle.
- Turn onto a greased baking sheet, remove paper.
- Spread preserves down center of dough.
- Make 2-1/2" long cuts, at 1" intervals, from edges of long side toward the center.
- Starting at an end, alternately fold oppostie sides of dough at an angle across filling.
- Slightly press ends together in center to seal.
- Bake in a 425 degree for 15 to 17 minutes until golden brown.
- In small mixing bowl combine powdered sugar, vanila and enough of the 1 to 3 tbsp milk to make it drizzling consistency.
- Drizzle over warm coffee cake. Sprinkle with almonds.
People Who Like This Dish 2
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