Raspberry coffee cake

Doesn't that look good? I was trying to use up berry preserves that Sarah bought and didn't like, as well as some cream cheese. I had been wanting to try Raspberry Coffee Cake. It is basically a biscuit dough spread with jam, folded over, and drizzled with icing after baking.

One problem....once I started making it, I discovered that someone (not me) had used the rest of the butter. I thought I had enough left. I had used chicken fat previously in biscuits and while it makes luscious biscuits, it doesn't really go with coffee cake. The flavor of chicken with jam wasn't quite the desired result. The flavor got stronger after a couple of days and I had to toss the last bit. He enjoyed this recipe and it's a make-again, only with butter, hehe. It is attractive and would make an easy breakfast when you have guests.

RECIPE FROM BETTER HOMES & GARDENS (R): HOMEMADE BREAD COOKBOOK (C) 1973. USED WITH PERMISSION FROM MEREDITH CORPORATION. ALL RIGHTS RESERVED. You may not download or re-post this recipe to other websites or blogs. More recipes available at www.bhg.com/recipes.

RASPBERRY COFFEE CAKE

Cut one 3-ounce package cream cheese and 1/4 cup butter into 2 cups packaged biscuit mix till crumbly. Blend in 1/3 cup milk. Turn out onto lightly floured surface and knead 8 to 10 strokes. On waxed paper, roll dough to 12x8-inch rectangle. Turn onto greased baking sheet; remove waxed paper. Spread 1/2 cup raspberry preserves down center of dough. Make 2-1/2-inch cuts at 1-inch intervals on long sides. Fold strips over filling. Bake at 425 degrees for 12 to 15 minutes. Drizzle the warm coffee cake with Confectioners' Icing. Makes 1 coffee cake.