Raspberry almond coffee cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Bisquick Original baking mix |
| ¼ | cup | Margarine or butter; softened |
| 2 | tablespoons | Sugar |
| ⅔ | cup | Milk |
| 2 | tablespoons | Sliced almonds |
| 5 | teaspoons | Raspberry preserves |
| ⅔ | cup | Powdered sugar |
| 1 | tablespoon | Warm water |
| ¼ | teaspoon | Almond extract |
Directions
GLAZE
Prep Time: 20 min Bake Time: 15 min Heat oven to 400. Lightly grease large cookie sheet or pizza pan. Mix baking mix, margarine, and sugar in medium bowl until crumbly. Stir in milk until dough forms; beat 15 strokes.
Spread ⅔ cup of the dough into 5-inch circle on center of cookie sheet; sprinkle with almonds. Drop remaining dough by 10 rounded tablespoonfuls about 1 inch from circle and 1 inch apart. (Dough will bake together.) Make a shallow well in center of each with back of spoon; fill each with ½ tsp preserves.
Bake about 15 minutes or until golden brown. Drizzle Glaze over warm coffee cake.
10 servings.
Glaze: Mix all ingredients until smooth and thin enough to drizzle.
High Altitude Directions (3500 to 6500 feet): bake about 20 minutes.
Posted to brand-name-recipes by Whimsey Stephens <whimsey@...> on Feb 03, 1998