Raspberry Cream Cheese Coffee Cake Recipe

2 cups biscuit mix
One 3-ounce package cream cheese, cut into ½ -inch cubes
¼ cup (1/2 stick) butter or margarine, cut into ½ -inch cubes
1/3 cup, plus 1 to 2 tablespoons, milk
2/3 cup raspberry or cherry preserves
1 cup confectioners’ sugar
½ teaspoon vanilla extract

1. Preheat the oven to 425 degrees F.
2. Place the biscuit mix in a medium bowl. Using two knives or a pastry blender, cut in the cream cheese and butter until the mixture resembles coarse crumbs. Add 1/3 cup of the milk and stir until blended.
3. Turn the mixture onto a floured work surface and knead 8 to10 strokes. Place the dough on a large sheet of wax paper and roll it out to 12 x 18 inches. Turn the dough onto a large, greased baking sheet and remove the wax paper.
4. Place the preserves in a microwave-safe bowl and heat for 15 seconds to melt slightly; stir to blend. Spread the preserves evenly lengthwise down the center of the dough, about 3 inches wide.
5. Make 2 ½-inch cuts at 1-inch intervals on each side and fold the strips over the filling. Do not overlap the strips. Bake for 12 minutes, just until golden; do not overcook. Place the baking sheet on a wire rack.
6. Combine the confectioners’ sugar, the remaining 1 to 2 tablespoons milk, and the vanilla in a small bowl; mix well. Drizzle evenly over the warm coffee cake. Cool completely before serving.
Serves 5 to 10