Victorian Raspberry Coffee Cake – a delicious recipe with cream cheese, margarine, Bisquick mix, milk, raspberry preserves, walnuts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
With a pastry blender, cut cream cheese and margarine into Bisquick mix until mixture resembles coarse crumbs.
Wrap dough with Saran Wrap and refrigerate for 1 to 2 hours.
6
On waxed paper, roll dough to a 6 x 1-inch rectangle.
7
Turn onto a greased baking sheet; remove waxed paper.
8
Spread raspberry preserves down center of dough.
9
Sprinkle with finely chopped nuts over preserves. Make 1-inch cuts at 1-inch intervals on long sides; fold strips over filling.
10
Bake at 425u00b0 for about 10 minutes.
11
Remove tinfoil before cooling.
12
Drizzle the warm coffee cake with icing.
13
Combine confectioners sugar, vanilla and enough milk to make of drizzling consistency.
322
kcal
Calories
20
g
Fat
34
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 oz. cream cheese (1/2 of 3 oz. pkg.), 2 Tbsp. margarine, 1 c. Bisquick mix, 2 1/2 Tbsp. milk, and more.
Yes, Victorian Raspberry Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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