Raspberry Cream Cheese Coffee Cake

I discovered this recipe years ago in a church fundraiser cookbook. I tried it on a whim and found that it is a hit wherever I bring it. During the Christmas season, I shape it as a candy cane or a wreath. Easy peasy. I’ve adapted it a little.

4 oz. of cream cheese

¼ cup of butter

2 cups of Bisquick

1/3 cup of milk

½ cup of seedless raspberry jam

1 cup of powdered sugar

1-2 tablespoons of milk

½ tsp. vanilla extract

Let cream cheese and butter become room temperature. Cut the cream cheese and butter together. Add the Bisquick until the mixture is crumbly. I use a fork for all of this. Mix in the milk. Form the dough into a ball. Sprinkle some flour on your hands and the dough. Knead about 8 to 10 strokes. On a piece of lightly floured parchment paper, roll out the dough to approximately a 12” x 8” rectangle. If you do not have a rolling pin you can press this dough into shape just fine! Place the parchment paper and dough on a cookie sheet. Spoon the jelly down the middle of the dough lengthwise. Then you make 2 1/2” cuts at 1” intervals on the long sides. You fold over the strips crisscrossing them slightly over the filling. Pinch the ends to prevent jelly from oozing out.

Bake at 400 degrees for 10-12 minutes on a rack in the middle of the oven. The dough will start to brown.

Mix the powdered sugar, milk and vanilla extract together. I suggest you make it as thick as you can and still stir it. Once it’s mixed, drizzle over the hot coffee cake. Let it cool completely.

This recipe doubles wonderfully! Enjoy!