Raspberry Cream Cheese Coffee Cake
Raspberry Cream Cheese Coffee Cake is an moderately easy dinner. Made with 3 oz. pkg. cream cheese, 1/4 c. butter or margarine, 2 c. bisquick mix, 1/4 c. milk and 1/2 c. raspberry preserves, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
In medium bowl cut cream cheese and butter into Bisquick mix until crumbly.
Stir in 1/4 cup milk.
Turn onto lightly floured surface and knead 8 to 10 times.
On waxed paper, roll dough to a 12 x 8-inch rectangle.
Invert onto greased cookie sheet; remove paper.
Spread preserves down center of dough.
Make 2 1/2-inch long cuts at 1-inch intervals on long sides.
Fold strips over the filling.
Bake at 375Β° for 20 minutes or until golden brown.
Let cool for 5 minutes before frosting.
In small bowl, stir together sugar, milk and vanilla.
Drizzle over slightly cooled cake.
Serve warm.
π· Perfect Pairings
Complete your meal with these
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