Raspberry Breakfast Braid
Ready In: 15 mins
Serves: 8-10
Ingredients
CAKE
- 2 cups packaged baking mix
- 3 ounces cream cheese (1/3 of 250g package)
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1⁄3 cup milk
- 1⁄2 cup smuckers raspberry jam
GLAZE
- 1⁄2 cup icing sugar
- 1⁄4 teaspoon almond extract
- 2 -3 teaspoons milk
Directions
- CAKE:
- preheat oven to 425°F Grease a baking sheet.
- In medium bowl, measure baking mix. Cut in cream cheese and butter until mixture is crumbly. Stir in milk. Turn dough onto lightly floured surface and knead 10-12 times. Roll dough into a 12x9 rectangle. Turn onto prepared baking sheet. Spread jam lengthwise down center 1/3 of dough. Make 2-inch cuts at 1-inch intervals on long sides. Fold strips over filling.
- Bake in center of preheated oven 12-15 minutes or until lightly browned.
- GLAZE:.
- Combine all glaze ingredients, add enough milk for desired drizzling consistency. Drizzle over coffee cake.
- TIPS:.
- Replace Raspberry jam with your favorite jam.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off