Raspberry Coffee Cake
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
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