I remember that many years ago my mom made a cream cheese Bisquick Raspberry coffee cake for Christmas morning. She had a special book in the eighties with the recipe and now my sister has the book. It’s a delicious and easy coffee cake to try for your family.
I’ve made it several Christmases, switching the raspberry jam for strawberry and it still had the same delicious taste! It’s been a few Christmases since I’ve made this , so this weekend I decided to try it again. It’s yummy warm and accompanied with a cup of coffee.
The recipe- Bisquick Cream Cheese Coffee Cake
You will need for the cake:
1 ( 3 oz) pkg. cream cheese
4 Tbsp. butter
2 c. Bisquick mix
1/3 c. milk ( I used Lactose free for Lactose Intolerance)
1/2 c. raspberry jam ( can substitute strawberry)
For the Glaze:
1-2 Tbsp. milk
1 c. confectioner’s sugar
1/2 tsp. vanilla
Cut cream cheese and butter into Bisquick. Mix until crumbly. Blend in milk. Knead with hands into a smooth ball. Tear off two pieces of waxed paper the size of a cookie sheet. Place the dough on one piece of paper with the second piece on top. Roll out dough to a 12 x 8 rectangle. Remove the top paper and flip the dough on a greased cookie sheet. Spread jam down the center. Make 2 1/2 inch cuts at one inch intervals on each side of the dough. Fold the strips over the jam. Press lightly so that the strips seal together. Seal ends so the jam doesn’t seep out. If you noticed I didn’t seal it up on one end by mistake but it came out okay.
Bake at a preheated 425 degrees F oven for 12-15 minutes or until lightly golden. Cool. Drizzle coffee cake with the icing. Garnish with cherries or walnuts if desired.
Do you have a favorite coffee cake recipe? Is there a story with it?
All My Best,
Heart and Soul