Raspberry Coffee Cake
photo by favelaalicia_104448
- Ready In:
- 25mins
- Ingredients:
- 7
- Yields:
-
1 cake
ingredients
- 85.04 g cream cheese, softened
- 59.14 ml butter
- 473.18 ml Bisquick
- 78.78 ml milk
- 118.29 ml raspberry preserves
- powdered sugar
- milk
directions
- 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.
- Roll the dough out to a 12x8 inch rectangle onto a piece of waxed paper.
- Grease a baking sheet and flip the dough onto it. Remove the wax paper.
- 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.
- Bake at 425 degrees for 12-15 minutes.
- Mix the powdered sugar and milk to make confectioners icing - you own consistency - and drizzle over the warm coffee cake.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!