Raspberry Coffee Cake
- 2 cups Bisquick + ¼-1/2 for kneading/rolling
- 3 ounces cream cheese, at room temperature
- ¼ cup butter, at room temperature
- ⅓ cup milk
- ½ cup raspberry jam
- 1 cup confectioner's sugar
- ¼ teaspoon vanilla extract
- 1½ - 2 tablespoons milk
- Preheat oven to 375*
- Cut the cream cheese and the butter into the Bisquick until crumbly.
- Pour in milk and stir to incorporate
- Turn out onto a surface dusted with Bisquick
- Need the dough just until it no longer becomes sticky
- Place the kneaded dough onto parchment paper or a silicon baking bat
- Roll the dough into a rectangle, 12 inches x 8 inches
- On the two long sides, make 2.5 inch slits running towards the center of the dough at 1 inch intervals
- Spread the raspberry jam down the center of the dough, careful to avoid the cut edges
- Fold the cut strips over the filling towards the center of the dough
- Bake for 15-20 minutes until golden brown
- While the coffee cake is baking, make the icing
- Mix the confectioner's sugar with vanilla and milk until you achieve a thick consistency for drizzling over the cake
- Once the cake has cooled 10-15 minutes, drizzle over the cake and serve
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/raspberry-coffee-cake/
3.5.3208