Raspberry almond coffee cake

Yield: 1 Servings

Measure 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


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

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