Raspberry Coffee Cake

• 1 (3 ounce) package cream cheese
• 4 tablespoons butter
• 2 cups Bisquick
• 1/3 teaspoon milk, divided
• 1 -2 teaspoon milk, divided
• 1/2 cup raspberry preserves
• 1/2 cup powdered sugar
• 1/4 teaspoon vanilla

1. Cut cream cheese and butter into Bisquik until crumbly.
2. Blend in 1/3 cup milk with wooden spoon. Turn onto floured surface and knead 8-10 strokes.
3. Roll into 12" x 8" rectangle.
4. Spread preserves over center of dough.
5. Make 2-1/2" cuts at 12" intervals on long side.
6. Fold strips over filling and pinch ends together.
7. Transfer cake onto 9"x13" greased pan or cookie sheet.
8. Bake 425 degrees for 12-15 minutes.
9. Prepare glaze by combing powder sugar, 1-2 tsp milk and vanilla.
10. Drizzle over coffee cake while still hot.

cream cheese, butter, bisquick, milk, milk, raspberry preserves, powdered sugar, vanilla

Taken from www.food.com/recipe/raspberry-coffee-cake-173325 (may not work)