Ingredients:
2 cups biscuit mix
One 3- ounce package cream cheese,
cut into 1⁄2- inch cubes
1⁄4 cup (1⁄2 stick) butter or margarine,
cut into 1⁄2- inch cubes
1⁄3 cup plus 1 to 2 tablespoons milk
2⁄3 cup raspberry or cherry preserves
1 cup confectioners’ sugar
1⁄2 teaspoon vanilla extract
Method:
1. Preheat the oven to 425°F.
2. Place the biscuit mix in a medium bowl. Using two knives or a pastry blender, cut in the cream cheese and butter until the mixture resembles coarse crumbs. Add 1⁄3 cup of the milk and stir until blended.
3. Turn the mixture onto a floured work surface and knead 8 to 10 strokes.
4. Place the dough on a large sheet of wax paper and roll it out to 12 × 18 inches. Turn the dough onto a large, greased baking sheet and remove the wax paper.
5. Place the preserves in a micro wave- safe bowl and heat for 15 seconds to melt slightly; stir to blend. Spread the preserves evenly lengthwise down the center of the dough, about 3 inches wide.
6. Make 21⁄2- inch cuts at 1- inch intervals on each side and fold the strips over the filling. Do not overlap the strips. Bake for 12 minutes, just until golden; do not overcook. Place the baking sheet on a wire rack.
7. Combine the confectioners’ sugar, the remaining 1 to 2 tablespoons milk, and the vanilla in a small bowl; mix well.
8. Drizzle evenly over the warm coffee cake. Cool completely before serving.
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| Raspberry Cream Cheese Coffee Cake |