Hometown Recipes for the Holidays/2007

Raspberry Cream Cheese Coffee Cake
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
5 to 10


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



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 stokes. Place the dough on a large sheet of wax paper and roll it out to 12 x 18-inches. Turn the dough onto a large, greased baking sheet and remove the wax paper.
4 Place the preserves in a microwave-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.
5 Make 2-1/2 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.
6 Combine the confectioners' sugar, the remaining 1 to 2 tablespoons milk, and the vanilla in a small bowl; mix well. Drizzle evenly over the warm coffee cake. Cool completely before serving.

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