Saturday, September 14, 2013

Raspberry Cream Coffee Cake

l 3-ounce package cream cheese
3 tablespoons butter or margarine, softened
2 cups biscuit mix
1/3 cup milk
2 tablespoons melted butter
3/4 cup raspberry jam
1 cup confectioners sugar
2 tablespoons milk
slivered almonds, optional

Cut softened cream cheese and butter into biscuit mix until crumbly. Mix in milk. Tum onto large sheet of waxed paper. Pat down. Lay another sheet of waxed paper over top. Roll dough between paper into large rectangle. Pull off top paper and turn dough onto lightly greased baking pan. Remove other sheet of paper. Spread jam down center of dough. Slit sides at l-inch intervals and fold strips over filling. Bake at 425 degrees for 15 to 20 mmutes. For glaze, combine sugar and 2 tablespoons milk until creamy. Drizzle over cake when cooled. Sprinkle with almonds.

Preparation time: 35 minute
Serves 6

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