BERRY CREAM COFFEE CAKE

Berry Cream Coffee Cake image

Feel free to substitute your family's favorite preserves in this tried-and-true recipe.-Marjorie Miller, Haven, Kansas

Provided by Taste of Home

Time 30m

Yield 8-10 servings.

Number Of Ingredients 9

Ingredients

3 ounces cream cheese
1/4 cup cold butter
2 cups biscuit/baking mix
1/3 cup milk
1/2 cup raspberry preserves
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons milk
1/2 teaspoon vanilla extract

Steps:

In a bowl, cut cream cheese and butter into biscuit mix until crumbly. Stir in milk just until moistened. Turn onto a floured surface; knead 8-10 times or until dough is smooth. On waxed paper, roll dough into a 12x8-in. rectangle. Turn onto a greased 15x10x1-in. baking pan. Remove waxed paper. , Spread preserves down center third of rectangle. On each long side, cut 1-in.-wide strips about 2-1/2 in into center. Starting at one end, fold alternating strips at an angle across preserves; seal end. Bake at 425° for 12-15 minutes. Combine glaze ingredients; and drizzle over warm coffee cake. Cool on a wire rack.

Nutrition Facts : Calories 261 calories, Fat 11g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 379mg sodium, Carbohydrate 38g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.