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…