Raspberry Coffee Cake

Ceezie's Note:

You can actually use any preserves you want but I like it best with Raspberry

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Yield: 1 cake

• 3 ounces cream cheese , softened
• ¼ cup butter
• 2 cups Bisquick
• 1⁄3; cup milk
• ½ cup raspberry preserves
• powdered sugar
• milk

Directions:

1. Cut the cream cheese and butter into the bisquick till crumbly. Blend in the milk. Turn out onto a lightly floured board and knead 8-10 strokes.
2. Roll the dough out to a 12x8 inch rectangle onto a piece of waxed paper.
3. Grease a baking sheet and flip the dough onto it. Remove the wax paper.
4. Spread the preserves dow the center of the dough. Make 2 1/2 inch cuts at 1 inch intervals on the long sides. Fold the strips over the filling.
5. Bake at 425 degrees for 12-15 minutes.
6. Mix the powdered sugar and milk to make confectioners icing - you own consistency - and drizzle over the warm coffee cake.