Raspberry Breakfast Braid
10 to 12 servings
- For the Coffee Cake:
- 2 cups packaged baking mix
- One 3-ounce 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
Preheat the oven to 425 degrees F.
FOR THE COFFEE CAKE:
In a medium bowl, measure the baking mix. Cut in the cream cheese and butter until the mixture is crumbly. Stir in the milk. Turn the dough onto a lightly floured surface and knead lightly 10 to 12 times.
Roll the dough into a 12 x 8-inch rectangle. Turn onto a greased baking sheet. Spread the preserves lengthwise downthe center third of the dough. Make
2 1/2-inch cuts at 1-inch intervals on the long sides. Fold the strips over the filling.
Bake for 12 to 15 minutes, or until lightly browned.
FOR THE GLAZE:
Combine all the glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over the coffee cake.
Recipe reprinted by permission of Smucker's. All rights reserved.
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