Raspberry Cream Cheese Coffee Cake

  • Yield: 8 servings

"The red filling makes a colorful, special Valentine breakfast treat. This recipe comes from a former elementary school principal. Once a month, different faculty members would bring potluck breakfast as a way of celebrating everyone's birthday."


2cups biscuit mix
1 (3-ounce) package cream cheese, cut into 1/2 -inch cubes
1/4cup (1/2 stick) butter or margarine, cut into 1/2 -inch cubes
1/3cup plus 1 to 2 tablespoons, milk
1cup confectioners' sugar
1/2teaspoon vanilla extract


  1. Preheat the oven to 425F.
  2. Place the biscuit mix in a medium bowl. Using two knives or a pastry blender, cut in the cream cheese and butter until the mixture resembles coarse crumbs. Add 1/3 cup of the milk and stir until blended.
  3. Turn the mixture onto a floured work surface and knead 8 to10 strokes. Place the dough on a large sheet of wax paper and roll it out to 12 x 18 inches. Turn the dough onto a large, greased baking sheet and remove the wax paper.
  4. Place the preserves in a microwave-safe bowl and heat for 15 seconds to melt slightly; stir to blend. Spread the preserves evenly lengthwise down the center of the dough, about 3 inches wide.
  5. Make 2 1/2-inch cuts at 1-inch intervals on each side and fold the strips over the filling. Do not overlap the strips. Bake for 12 minutes, just until golden; do not overcook. Place the baking sheet on a wire rack.
  6. Combine the confectioners’ sugar, the remaining 1 to 2 tablespoons milk, and the vanilla in a small bowl; mix well. Drizzle evenly over the warm coffee cake. Cool completely before serving.

Recipe by Ruth Fuller Lature, Hopkinsville, Ky.

blog comments powered by Disqus

Get every new post delivered to your Inbox.

Join 456 other followers