Raspberry Coffee Cake

Submitted by Ceezie

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

 

• 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

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.