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    You are in: Home / Recipes / Raspberry Cream Cheese Coffee Cake Recipe
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    Raspberry Cream Cheese Coffee Cake

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    gojenni714's Note:

    From the Better Homes & Gardens test kitchen, 1970

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a medium mixing bowl cut cream cheese into biscuit mix until crumbly. Stir in the 1/3 cup milk. Turn out onto a lightly floured surface; knead gently 8 to 10 strokes.
    2. 2
      On waxed paper roll dough to a 12 x 8 inch rectangle. Turn onto a greased baking sheet; remove paper. Spread preserves down center of dough.
    3. 3
      Make 2 1/2 inch long cuts at 1 inch intervals, from edges of long sides toward the center.
    4. 4
      Starting at an end, alternately fold opposite strips of dough, at an angle, across the filling. Slightly press ends together in the center to seal.
    5. 5
      Bake in a 425° oven for 15 to 17 minutes or until golden brown.
    6. 6
      In a small mixing bowl, combine powdered sugar, vanilla and enough of the 1 to 3 teaspoons milk to make it of drizzling consistency. Drizzle over warm coffee cake. If desired, sprinkle with almonds.

    Ratings & Reviews:

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    Nutritional Facts for Raspberry Cream Cheese Coffee Cake

    Serving Size: 1 (52 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 174.5
     
    Calories from Fat 53
    30%
    Total Fat 5.9 g
    9%
    Saturated Fat 2.3 g
    11%
    Cholesterol 9.2 mg
    3%
    Sodium 245.2 mg
    10%
    Total Carbohydrate 27.7 g
    9%
    Dietary Fiber 0.5 g
    2%
    Sugars 14.3 g
    57%
    Protein 2.4 g
    4%

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