Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake

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
• 1⁄2 teaspoon vanilla extract

Cooking Instructions: 

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. 
3. Add 1⁄3 cup of the milk and stir until blended.
4. Turn the mixture onto a floured work surface and knead 8 to 10 strokes. 
5. Place the dough on a large sheet of wax paper and roll it out to 12 × 18 inches. 
6. Turn the dough onto a large, greased baking sheet and remove the wax paper.
7. Place the preserves in a micro wave- safe bowl and heat for 15 seconds to melt slightly; stir to blend. 
8. Spread the preserves evenly lengthwise down the center of the dough, about 3 inches wide.
9. Make 21⁄2- 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. 
10. Place the baking sheet on a wire rack.
11. 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. 
12. Cool completely before serving.