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Raspberry Coffee Cake

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“You can actually use any preserves you want but I like it best with Raspberry”
READY IN:
25mins
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the cream cheese and butter into the bisquick till crumbly. Blend in the milk. Turn out onto a lightly floured board and knead 8-10 strokes.
  2. Roll the dough out to a 12x8 inch rectangle onto a piece of waxed paper.
  3. Grease a baking sheet and flip the dough onto it. Remove the wax paper.
  4. Spread the preserves dow the center of the dough. Make 2 1/2 inch cuts at 1 inch intervals on the long sides. Fold the strips over the filling.
  5. Bake at 425 degrees for 12-15 minutes.
  6. Mix the powdered sugar and milk to make confectioners icing - you own consistency - and drizzle over the warm coffee cake.

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