Raspberry Coffee Cake
 
Prep time
Cook time
Total time
 
Serves: 6 servings
Ingredients
  • 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
Instructions
  1. Preheat oven to 375*
  2. Cut the cream cheese and the butter into the Bisquick until crumbly.
  3. Pour in milk and stir to incorporate
  4. Turn out onto a surface dusted with Bisquick
  5. Need the dough just until it no longer becomes sticky
  6. Place the kneaded dough onto parchment paper or a silicon baking bat
  7. Roll the dough into a rectangle, 12 inches x 8 inches
  8. On the two long sides, make 2.5 inch slits running towards the center of the dough at 1 inch intervals
  9. Spread the raspberry jam down the center of the dough, careful to avoid the cut edges
  10. Fold the cut strips over the filling towards the center of the dough
  11. Bake for 15-20 minutes until golden brown
  12. While the coffee cake is baking, make the icing
  13. Mix the confectioner's sugar with vanilla and milk until you achieve a thick consistency for drizzling over the cake
  14. 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/