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Category: Coffee Cake
Prep Time: Cook Time: Total Time:
3 oz cream cheese
1/4 cup margarine
2 cups biscuit mix
1/2 cup raspberry preserves
1 cup powdered sugar
2 tbsp milk
1/2 tsp vanilla
In a medium mixing bowl cut the cream cheese and the margarine into the biscuit mix until crumbly. Stir in the 1/4 cup milk. Turn onto a lightly floured surface. Knead 8-10 strokes.
On waxed paper, roll dough to a 12x8 inch rectangle. Invert onto a greased baking sheet. Remove paper. Spread preserves down center of dough.
Make 2 1/2 inch long cuts at 1 inch intervals on long sides. Fold strips over the filling. Bake at 375 for 20 minutes or until golden brown. Let cake cool 5 minutes before glaze.
GLAZE: In a small mixing bowl stir together sugar, milk and vanilla. Drizzle over slightly cooled cake. Serve warm.
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RASPBERRY-CREAM CHEESE COFFEE CAKE
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Category: Coffee Cake
Prep Time: Cook Time: Total Time:
3 oz cream cheese
1/4 cup margarine
2 cups biscuit mix
1/2 cup raspberry preserves
1 cup powdered sugar
2 tbsp milk
1/2 tsp vanilla
In a medium mixing bowl cut the cream cheese and the margarine into the biscuit mix until crumbly. Stir in the 1/4 cup milk. Turn onto a lightly floured surface. Knead 8-10 strokes.
On waxed paper, roll dough to a 12x8 inch rectangle. Invert onto a greased baking sheet. Remove paper. Spread preserves down center of dough.
Make 2 1/2 inch long cuts at 1 inch intervals on long sides. Fold strips over the filling. Bake at 375 for 20 minutes or until golden brown. Let cake cool 5 minutes before glaze.
GLAZE: In a small mixing bowl stir together sugar, milk and vanilla. Drizzle over slightly cooled cake. Serve warm.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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