Prep Time 20 min
Cook Time 15 Min
Servings 10 to 12
Difficulty Moderate

Ingredients

  • COFFEE CAKE
  • 2 cups packaged baking mix
  • 1 (3 oz.) pkg. cream cheese
  • 1/4 cup butter
  • 1/3 cup milk
  • Crisco® Original No-Stick Cooking Spray
  • 1/2 cup Smucker's® Red Raspberry Preserves
  • GLAZE
  • 1 cup powdered sugar
  • 1/4 tsp. almond extract
  • 1/4 tsp. vanilla extract
  • 1 to 2 tbsps. milk

Directions

  • Step 1

    HEAT oven to 350°F. Place baking mix in medium bowl. Cut in cream cheese and butter until mixture resembles coarse crumbs. Stir in milk. Turn dough onto a lightly floured surface; knead lightly 10 to 12 times.

  • Step 2

    SPRAY a baking sheet with no-stick cooking spray. Roll dough into 12 x 8-inch rectangle. Place on prepared baking sheet. Spread preserves lengthwise down center 1/3 of dough. Make 2 1/2-inch cuts at 1-inch intervals on long sides. Fold strips over preserves in a criss-cross fashion.

  • Step 3

    BAKE 12 to 15 minutes or until lightly browned.

  • Step 4

    COMBINE glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over coffee cake.

Serving size
(1 slice, 1/10 of braid)

  • Calories 260
  • Calories from Fat100g
  • Total Fat 11g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 20mg
  • Sodium 360mg
  • Potassium 0mg
  • Total Carbohydrates 39g
  • Dietary Fiber 0g
  • Sugars 23g
  • Protein 3g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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