Raspberry Coffee Cake

2 c Bisquick
3 oz cream cheese (cold)
¼ cup butter (cold)
1/3 cup milk
½ cup raspberry jam
fresh or frozen raspberries

Combine the Bisquick, cream cheese, and butter in the bowl of a food processor fitted with the dough blade. Process until combined. Add milk and pulse until dough forms. (If you don't have a food processor, combine ingredients in a bowl and cut together with two knives or with a pastry blender, then stir in milk with a fork).
Pour dough onto a large sheet of waxed paper. Knead 8-10 times, until dough comes together into a ball. Between two pieces of waxed paper, roll dough into a rough rectangle about 12" by 8". Transfer to a greased, rimmed cookie sheet. (If you have a silpat* silicone baking sheet, use that as the bottom piece of waxed paper. It makes it much easier to transfer the whole thing to the baking sheet.)
Spread jam down the center of the rectangle. Sprinkle with raspberries.
Along sides, cut into center (to jam) about every inch.
Bring cut pieces together into middle over jam and pinch together.
Bake at 425 for 12-15 minutes.
Drizzle with icing:
1 cup powdered sugar
1 t almond
milk to drizzling consistency


*These are a great non-stick baking mat. I use mine when I bake cookies, breads, etc. instead of greasing the pan. Baked goods slide right off them. You can find them at good baking supply stores: Spoons 'n Spice, William's Sonoma, Sur la Table.