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Berry Cream Coffee Cake

 Berry Cream Coffee Cake
Feel free to substitute your family's favorite preserves in this tried-and-true recipe.—Marjorie Miller, Haven, Kansas
8-10 ServingsPrep/Total Time: 30 min.


  • 1 package (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 McCormick® Pure Vanilla Extract


  • 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 12-in. x 8-in. rectangle. Turn onto a greased
  • 15-in. x 10-in. x 1-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. Yield: 8-10
  • servings.

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Berry Cream Coffee Cake (continued)

Nutritional Facts: 1 serving (1 piece) equals 261 calories, 11 g fat (6 g saturated fat), 23 mg cholesterol, 379 mg sodium, 38 g carbohydrate, trace fiber, 3 g protein.