Berry Cream Coffee Cake Recipe

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Berry Cream Coffee Cake Recipe

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MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (3 ounces) cream cheese
  • 1/4 cup butter or margarine
  • 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

Directions

With a pastry blender, cut cream cheese and butter into biscuit mix until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a floured board; 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 top. Yield: 8-10 servings.
Originally published as Berry Cream Coffee Cake in Country Woman November/December 1996, p35

Nutritional Facts

1 piece: 261 calories, 11g fat (6g saturated fat), 23mg cholesterol, 379mg sodium, 38g carbohydrate (22g sugars, 0 fiber), 3g protein.

  • 1 package (3 ounces) cream cheese
  • 1/4 cup butter or margarine
  • 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
  1. With a pastry blender, cut cream cheese and butter into biscuit mix until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a floured board; 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 top. Yield: 8-10 servings.
Originally published as Berry Cream Coffee Cake in Country Woman November/December 1996, p35

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