Raisin-Orange Coffee Cake

• 12 cup orange marmalade
• 14 cup raisins
• 3 cups Bisquick baking mix
• 34 cup sour cream
• 14 cup milk
• 14 cup margarine, melted
• 3 tablespoons Bisquick baking mix
• 3 tablespoons brown sugar, packed
• 3 tablespoons quick-cooking rolled oats

1. Heat oven to 400 degrees.
2. Generously grease round pan, 9x1 1/2 inches.
3. Mix marmalade and raisins.
4. Mix baking mix, sour cream and milk till soft dough forms; beat vigorously 30 seconds.
5. Gently smooth into ball on surface floured with baking mix.
6. Knead 10 times.
7. Divide into 12 parts.
8. Shape each into 3 1/2 inch round.
9. Place 1 teaspoon marmalade mixture in center of each.
10. Bring edges together; pinch.
11. Dip bottom of each into margarine or butter, then into Brown Sugar Topping (combine 3 tbsp Bisquick, 3 tbsp brown sugar and 3 tbsp oats until crumbly).
12. Arrange 7 balls, coated sides up, evenly spaced in pan.
13. Place remaining balls in spaces on top.
14. Bake till golden, about 25 minutes.
15. Cool 5 minutes before serving.

orange marmalade, raisins, bisquick baking, sour cream, milk, margarine, bisquick baking mix, brown sugar, quickcooking

Taken from www.food.com/recipe/raisin-orange-coffee-cake-322485 (may not work)