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Raspberry Breakfast Braid

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Source: Smucker's®

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Rating:

Reviews: 3 See Reviews

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Yield: 10 to 12 servings

RECIPE INGREDIENTS

For the Coffee Cake:

2 cups packaged baking mix

1 (3 oz.) package cream cheese

1/4 cup butter or margarine

1/3 cup milk

1/2 cup Smucker’s Red Raspberry Preserves

For the Glaze:

1 cup powdered sugar

1/4 teaspoon almond extract

1/4 teaspoon vanilla

1 to 2 tablespoons milk

Raspberry Breakfast Braid Recipe at Cooking.com

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DIRECTIONS

Preheat oven to 425 degrees F.

FOR THE COFFEE CAKE:
In medium bowl, measure baking mix. Cut in cream cheese and butter until mixture is crumbly. Stir in milk. Turn dough onto a lightly floured surface and knead lightly 10 to 12 times.

Roll dough into a 12x8-inch rectangle. Turn onto greased baking sheet. Spread preserves lengthwise down center 1/3 of dough. Make
2 1/2-inch cuts at 1-inch intervals on long sides. Fold strips over filling.

Bake for 12 to 15 minutes or until lightly browned.

FOR THE GLAZE:
Combine all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over coffee cake.

Spotlight Recipe Review

See all 3 reviews »

Rating:

by: debbie, OH

Reviewed: 02/17/2008

See all of debbie's reviews »

Wow! I was surprised to see this recipe here. I've been baking this since 1975, the year I was married! I found it in my (new then) cookbook 'Better Homes and Gardens Heritage Cook Book' This is a great recipe and tastes like it would be difficult to make, but it's not!

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16 people gave this Cheers. Click here to Cheer this review.

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