Raspberry Breakfast Braid

• CAKE
• 2 cups packaged baking mix
• 3 ounces cream cheese (1/3 of 250g package)
• 1/4 cup butter or 1/4 cup margarine
• 1/3 cup milk
• 1/2 cup smuckers raspberry jam
• GLAZE
• 1/2 cup icing sugar
• 1/4 teaspoon almond extract
• 2 -3 teaspoons milk

1. CAKE:
2. preheat oven to 425u0b0F Grease a baking sheet.
3. In medium bowl, measure baking mix. Cut in cream cheese and butter until mixture is crumbly. Stir in milk. Turn dough onto lightly floured surface and knead 10-12 times. Roll dough into a 12x9 rectangle. Turn onto prepared baking sheet. Spread jam lengthwise down center 1/3 of dough. Make 2-inch cuts at 1-inch intervals on long sides. Fold strips over filling.
4. Bake in center of preheated oven 12-15 minutes or until lightly browned.
5. GLAZE:.
6. Combine all glaze ingredients, add enough milk for desired drizzling consistency. Drizzle over coffee cake.
7. TIPS:.
8. Replace Raspberry jam with your favorite jam.

cake, baking mix, cream cheese, butter, milk, smuckers, icing sugar, almond, milk

Taken from www.food.com/recipe/raspberry-breakfast-braid-338639 (may not work)