Recipe - Raspberry Almond Coffee Cake

2 cup Bisquick Original baking mix
One fourth cup Margarine or butter;
softened
2 tablespoon Sugar
2/3 cup Milk
2 tablespoon Sliced almonds
5 teaspoon Raspberry preserves

GLAZE
2/3 cup Powdered sugar
1 tablespoon Warm water
One fourth teaspoon Almond extract

Prep Time: 20 min Bake Time: 15 min

Heat oven to 400. Lightly grease large cookie sheet or pizza pan. Mix
baking mix, margarine, and sugar in medium bowl until crumbly. Stir in milk
until dough forms; beat 15 strokes.

Spread 2/3 cup of the dough into 5inch circle on center of cookie sheet;
sprinkle with almonds. Drop remaining dough by 10 rounded tablespoonfuls
about 1 inch from circle and 1 inch apart. (Dough will bake together.) Make
a shallow well in center of each with back of spoon; fill each with One half tsp
preserves.

Bake about 15 minutes or until golden brown. Drizzle Glaze over warm coffee
cake.

10 servings.

Glaze: Mix all ingredients until smooth and thin enough to drizzle.

High Altitude Directions (3500 to 6500 feet): bake about 20 minutes.

Posted to brandnamerecipes by Whimsey Stephens whimsey@mindspring.com
on Feb 03, 1998