Raspberry Cream Cheese Coffee Cake

1. 1

   In a medium mixing bowl cut cream cheese into biscuit mix until crumbly.

2. 2

   Stir in the 1/3 cup milk.

3. 3

   Turn out onto a lightly floured surface; knead gently 8 to 10 strokes.

4. 4

   On waxed paper roll dough to a 12 x 8 inch rectangle.

5. 5

   Turn onto a greased baking sheet; remove paper.

6. 6

   Spread preserves down center of dough.

7. 7

   Make 2 1/2 inch long cuts at 1 inch intervals, from edges of long sides toward the center.

8. 8

   Starting at an end, alternately fold opposite strips of dough, at an angle, across the filling.

9. 9

   Slightly press ends together in the center to seal.

10. 10

    Bake in a 425 oven for 15 to 17 minutes or until golden brown.

11. 11

    In a small mixing bowl, combine powdered sugar, vanilla and enough of the 1 to 3 teaspoons milk to make it of drizzling consistency.

12. 12

    Drizzle over warm coffee cake.

13. 13

    If desired, sprinkle with almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.