Raspberry Coffee Cake

September 21, 2017

Raspberry Coffee Cake


1 (3 ounce) package cream cheese, softened
2 tablespoons butter or margarine, softened
2 cups Hubie’s Biscuit Mix
1/3 cup milk
1/2 cup raspberry preserves



1 cup sifted powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla


Combine all ingredients, mixing well. Pour over warm coffee cake.
Cut cream cheese and butter into biscuit mix with a pastry blender until mixture resembles coarse meal. Add milk, stirring with fork until dry ingredients are moistened.
Turn dough out onto a well-floured board and knead 10 times. Roll dough into a 12 x 8-inch rectangle on waxed paper. Spread preserves over rectangle leaving 1/2-inch margin around edges; carefully fold each side to center of dough. Firmly pinch ends to seal. Transfer dough to a greased baking sheet.
Using kitchen shears, make 1-1/2 inch cuts about 1 inch apart on each side of coffee cake, cutting one-third of the way through dough at each cut. Bake at 400° for
20 to 25 minutes. Pour glaze over coffee cake while still warm.

Yield: 8 servings

Merry Christmas and a Happy New Year!

Our fulfillment center will be finalizing our shipping for the season Dec. 17th.  All orders placed after this date will not be guaranteed to arrive by Christmas. We will then be closed until the 2nd of January in which we will resume package fulfillment on the 3rd. Thank you again for supporting College of the Ozarks!