Boysenberry Almond Coffee Cake Recipe

• 2 c. Bisquick Original baking mix
• 1/4 c. Margarine or possibly butter, softened
• 2 Tbsp. Sugar
• 2/3 c. Lowfat milk
• 2 Tbsp. Sliced almonds
• 5 tsp Boysenberry preserves
• 2/3 c. Powdered sugar
• 1 Tbsp. Hot water
• 1/4 tsp Almond extract

1. Prep Time: 20 minutes
2. Bake Time: 15 minutes
3. Heat oven to 400.
4. Lightly grease large cookie sheet or possibly pizza pan.
5. Mix baking mix, margarine, and sugar in medium bowl till crumbly.
6. Stir in lowfat milk till dough forms; beat 15 strokes.
7. Spread 2/3 c. of the dough into 5-inch circle on center of cookie sheet; sprinkle with almonds.
8. Drop remaining dough by 10 rounded tablespoonfuls about 1 inch from circle and 1 inch apart.
9. (Dough will bake together.)
10. Make a shallow well in center of each with back of spoon; fill each with 1/2 tsp preserves.
11. Bake about 15 min or possibly till golden.
12. Drizzle Glaze over hot coffee cake.
13. 10 servings.
14. Glaze: Mix all ingredients till smooth and thin sufficient to drizzle.
15. High Altitude Directions (3500 to 6500 feet): bake about 20 min.

bisquick original baking mix, margarine, sugar, milk, almonds, boysenberry, powdered sugar, water

Taken from cookeatshare.com/recipes/boysenberry-almond-coffee-cake-89734 (may not work)