Berry Coffee Cake
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 65. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 3-ounce package cream cheese
- 1/4 cup margarine or butter
- 2 cups packaged biscuit mix or Easy Biscuit Mix (see recipe, page 66)
- 1/4 cup milk
- 1/2 cup raspberry, strawberry, or peach preserves
- Powdered Sugar Glaze
Instructions
- Cut cream cheese and margarine into biscuit mix till crumbly. Add milk; stir till mixed. On lightly floured surface, knead dough 10 to 12 strokes.
- On waxed paper, roll or pat dough into a 12x8-inch rectangle. Invert onto a greased baking sheet; remove paper. Spread preserves down center of dough. Make 2 1/2-inch cuts from long sides toward the center at 1-inch intervals. Fold strips alternately over filling.
- Bake in a 375° oven for 20 to 25 minutes or till golden. Drizzle with Powdered Sugar Glaze. Serve warm.
- Powdered Sugar Glaze: In a bowl stir together 1/2 cup sifted powdered sugar, 1/4 teaspoon vanilla, and enough milk to make of drizzling consistency (1 to 2 teaspoons).
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Cranberry Coffee Cake" by Vegan Feast Catering; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/25128194@N02/4162823429. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.