Raspberry Coffee Cake

• 2 cups All-purpose Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 1/2 cups Butter
• 3 ounces, weight Cream Cheese
• 1/2 cups Milk
• 1/2 cups Raspberry Preserves
• _____
• FOR THE ICING:
• 1/2 cups Powdered Sugar
• 1 Tablespoon Milk
• 1/4 teaspoons Vanilla

1. Preheat oven to 425 degrees. Sift together the flour, baking powder, and salt into a large bowl. Cut in the butter and cream cheese. Pour on the milk and stir just until combined.
2. Turn out on a floured surface and knead lightly 4 or 5 times. Do not overwork the dough!
3. Roll the dough out on waxed paper into an 8 x 12 inch rectangle. Transfer dough to a lightly greased (or waxed paper-lined) baking sheet.
4. Mark the dough with a knife lengthwise into thirds. Spread preserves down the center third of the dough. Make diagonal cuts every couple of inches on the outer thirds of the dough. Do not cut into the preserves.
5. Fold strips of dough over the preserves, first from one side, then from other until you have folded over all the strips of dough. Bake for 12 to 15 minutes, until dough is fully cooked and lightly browned on top.
6. For the icing, mix together powdered sugar, milk, and vanilla. Drizzle over the top. Serve warm.
7. (Recipe from The Luna Cafe)

allpurpose, baking powder, salt, butter, weight cream cheese, milk, raspberry preserves, powdered sugar, milk, ubc

Taken from tastykitchen.com/recipes/desserts/raspberry-coffee-cake/ (may not work)