Raspberry-cream cheese coffee cake recipe (1970)

Raspberry-cream cheese coffee cake

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A retro breakfast recipe from the ’70s: Raspberry-cream cheese coffee cake

This raspberry-cream cheese coffee cake is a delicious jam-filled breakfast treat that won fancy fruit bread honors back in 1970.

Raspberry-cream cheese coffee cake

Raspberry-cream cheese coffee cake

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 5 minutes
Total Time: 40 minutes


  • 3 ounces package cream cheese
  • 4 tablespoons butter or margarine
  • 2 cups packaged biscuit mix
  • 1/3 cup milk
  • 1/2 cup raspberry preserves
  • 1 cup sifted confectioners’ sugar
  • 1 to 2 tablespoons milk
  • 1 teaspoon vanilla


  1. Cut cream cheese and butter or margarine into biscuit mix till crumbly.
  2. Blend in the 1/3 cup milk.
  3. Turn onto floured surface; knead 8 to 10 strokes.
  4. On waxed paper, roll dough to 12- by 8-inch rectangle.
  5. Turn onto greased baking sheet; remove paper.
  6. Spread preserves down center of dough.
  7. Make 2-1/2-inch cuts at 1-inch intervals on long sides.
  8. Fold strips over filling.
  9. Bake in 425 (F) oven for 12 to 15 minutes.
  10. Combine sugar, remaining milk, and vanilla; drizzle atop.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 335Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 28mgSodium: 478mgCarbohydrates: 48gFiber: 1gSugar: 27gProtein: 4g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

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