Mulberry Cream Cheese Coffee Cake (1970) Recipe

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Servings: 1

Ingredients

Cost per recipe $1.41 view details
  • 1 pkt (3-oz) cream cheese
  • 2 c. Packaged biscuit mix
  • 1/3 c. Lowfat milk
  • 1/3 c. Mulberry preserves
  • 3/4 c. Sifted powdered sugar
  • 1/2 tsp Vanilla
  • 1 tsp Lowfat milk (up to 3)
  • 1 Tbsp. Sliced almonds, toasted (optional)

Directions

  1. I recently got a new cookbook (actually I got 4 new cookbooks!) and thought
  2. In a medium mixing bowl cut cream cheese into biscuit mix till crumbly.
  3. Stir in the 1/3 c. lowfat milk. Turn out onto a lightly floured surface; knead gently 8 to 10 strokes. On waxed paper roll dough to a 12X8-inch rectangle.
  4. Turn onto a greased baking sheet; remove paper. Spread preserves down center of dough. Make 2 & 1/2-inch-long cuts, at 1-inch intervals, from edges of long sides toward the center. Starting at an end, alternately fold opposite strips of dough, at an angle, across the filling. Slightly press ends together in the center to seal. Bake in a 425 degree oven for 15 to 17 min or possibly till golden. In a small mixing bowl combine powdered sugar, vanilla, and sufficient of the 1 to 3 tsp. lowfat milk to make it of drizzling consistency. Drizzle over hot coffee cake. If you like, sprinkle with almonds.
  5. Makes 12 servings.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 408g
Calories 1385  
Calories from Fat 346 25%
Total Fat 39.42g 49%
Saturated Fat 10.27g 41%
Trans Fat 0.0g  
Cholesterol 9mg 3%
Sodium 3132mg 131%
Potassium 546mg 16%
Total Carbs 233.24g 62%
Dietary Fiber 5.4g 18%
Sugars 106.53g 71%
Protein 22.81g 36%
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