Cream cheese coffee cake
Cream cheese coffee cake
Ingredients/Components
- Bisquick - 2 c
- softened margarine - 4 Tbsp
- milk - 1/3 c
- softened cream cheese - 3 oz
- raspberry or apricot preserves for filling - 1/2 c
- vanilla - 1 tsp
How to make cream cheese coffee cake:
Icing:1 to 2 Tbsp. milk1/2 c. raspberry or apricot preserves for filling1 tsp. vanilla On a floured surface, knead a few times the Bisquick, cream cheese, margarine and milk which have mixed together. Roll out on wax paper (8 x 10-inch). Flip onto greased cookie sheet. Cut strips down each side 1-inch apart. Spoon 1/2 cup raspberry or apricot preserves down middle. Flip strips over to meet in center and press to hold together. Bake at 425° for 12 to 15 minutes. Drizzle with icing made of sugar, milk and vanilla.Recipe categories: Breads, Breakfast, Coffee cakes.
Rating:
Related ingredients:
eggs, milk, flour, cornmeal, yellow cornmeal, dry yeast, milk, scalded, oil or melted shortening, box flako corn muffin mix
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