Berry Cream Coffee Cake

• 3 ounces cream cheese
• 1/4 cup cold butter
• 2 cups biscuit/baking mix
• 1/3 cup milk
• 1/2 cup raspberry preserves
• 1 cup confectioners' sugar
• 1 to 2 tablespoons milk
• 1/2 teaspoon vanilla extract

1. In a bowl, cut cream cheese and butter into biscuit mix until crumbly. Stir in milk just until moistened. Turn onto a floured surface; knead 8-10 times or until dough is smooth. On waxed paper, roll dough into a 12x8-in. rectangle. Turn onto a greased 15x10x1-in. baking pan. Remove waxed paper.
2. Spread preserves down center third of rectangle. On each long side, cut 1-in.-wide strips about 2-1/2 in into center. Starting at one end, fold alternating strips at an angle across preserves; seal end. Bake at 425u0b0 for 12-15 minutes. Combine glaze ingredients; and drizzle over warm coffee cake. Cool on a wire rack.

cream cheese, cold butter, biscuitbaking, milk, raspberry preserves, sugar, milk, vanilla

Taken from www.tasteofhome.com/recipes/berry-cream-coffee-cake/ (may not work)