Raspberry Breakfast Braid

10 to 12 servings

ingredients

  • 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

directions

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.

RecID 8543

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