Jam-Filled Coffee Cake
This coffee cake from Michelle is quick and easy.
3 oz. cream cheese
4 Tbsp. butter, softened
2 cups biscuit mix
1/3 cup milk
1/3 cup jam (any flavor)
Glaze:
1 cup powdered sugar
2 Tbsp. milk or cream
1 tsp. vanilla
Cut cream cheese and butter into the biscuit mix until crumbly. Blend in milk; stir to make smooth dough. Knead 10 times. roll dough into 12x8-inch rectangle. Transfer dough onto buttered cookie sheet. Spread jam down the center third of dough. Cut at one-inch intervals down each of the long sides of the dough, from the edge of the jam. Crisscross the dough strips over the filling, working from side to side. Bake at 425 degrees for 12-15 minutes or until golden. Mix all glaze ingredients and drizzle over warm coffee cake. Serves 8.
3 oz. cream cheese
4 Tbsp. butter, softened
2 cups biscuit mix
1/3 cup milk
1/3 cup jam (any flavor)
Glaze:
1 cup powdered sugar
2 Tbsp. milk or cream
1 tsp. vanilla
Cut cream cheese and butter into the biscuit mix until crumbly. Blend in milk; stir to make smooth dough. Knead 10 times. roll dough into 12x8-inch rectangle. Transfer dough onto buttered cookie sheet. Spread jam down the center third of dough. Cut at one-inch intervals down each of the long sides of the dough, from the edge of the jam. Crisscross the dough strips over the filling, working from side to side. Bake at 425 degrees for 12-15 minutes or until golden. Mix all glaze ingredients and drizzle over warm coffee cake. Serves 8.