Raspberry Cream Cheese Coffee Cake

  • as posted by sandieluvsbears in the February 2005 What's for Dinner? thread.

    Raspberry Cream Cheese Coffee Cake

    3 ounces cream cheese
    1/4 cup margarine
    2 cups biscuit mix
    1/2 cup raspberry preserves
    1 cup powdered sugar
    2 tablespoons milk
    1/2 teaspoon vanilla
    In a medium mixing bowl cut the cream cheese and the margarine into the biscuit mix until crumbly. Stir in the 1/4 cup milk. Turn onto a lightly floured surface. Knead 8-10 strokes.

    On waxed paper, roll dough to a 12x8" rectangle. Invert onto a greased baking sheet. Remove paper.

    Spread preserves down center of dough. Make 2 1/2" long cuts at 1" intervals on long sides. Fold strips over the filling.

    Bake coffee cake in 375 degree oven for 20 minutes or until golden brown.

    Let cake cool 5 minutes before frosting.

    In a small mixing bowl stir together sugar, milk and vanilla. Drizzle over slightly cooled cake. Serve warm.