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Ingredients
| cream cheese: 1 3oz package |
| salted butter: 4 Tbl |
| Bisquick: 2 cups |
| 2% milk: 1/3 tsp (divided) |
| 2% milk: 2 tsp (divided) |
| raspberry preserves: 1/2 cup |
| powdered sugar (unsifted): 1/2 cup |
| vanilla extract: 1/4 tsp |
Raspberry Coffee Cake
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
5 serving(s)
Tags
- Cut cream cheese and butter into Bisquik until crumbly.
- Blend in 1/3 cup milk with wooden spoon. Turn onto floured surface and knead 8-10 strokes.
- Roll into 12" x 8" rectangle.
- Spread preserves over center of dough.
- Make 2-1/2" cuts at 12" intervals on long side.
- Fold strips over filling and pinch ends together.
- Transfer cake onto 9"x13" greased pan or cookie sheet.
- Bake 425 degrees for 12-15 minutes.
- Prepare glaze by combing powder sugar, 1-2 tsp milk and vanilla.
- Drizzle over coffee cake while still hot.