Raspberry Coffee Cake

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

• Ready In: 25 mins
• Yields: 1 cake

Ingredients

• 3  ounces cream cheese, softened
• 1⁄4 cup butter
• 2  cups Bisquick
• 1⁄3 cup milk
• 1⁄2 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.