Raspberry Cream Cheese Coffee Cake

1. 1

   In medium bowl cut cream cheese and butter into Bisquick mix until crumbly.

2. 2

   Stir in 1/4 cup milk.

3. 3

   Turn onto lightly floured surface and knead 8 to 10 times.

4. 4

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

5. 5

   Invert onto greased cookie sheet; remove paper.

6. 6

   Spread preserves down center of dough.

7. 7

   Make 2 1/2-inch long cuts at 1-inch intervals on long sides.

8. 8

   Fold strips over the filling.

9. 9

   Bake at 375u00b0 for 20 minutes or until golden brown.

10. 10

    Let cool for 5 minutes before frosting.

11. 11

    In small bowl, stir together sugar, milk and vanilla.

12. 12

    Drizzle over slightly cooled cake.

13. 13

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.