RASPBERRY ALMOND COFFEE CAKE
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2 CUPS BISQUICK
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1/4 CUP BUTTER
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2 TBSP SUGAR
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2/3 CUP MILK
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1 TBSP SLICED ALMONDS
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1/3 CUP RASPBERRY JAM
Heat oven to 400F. Lightly grease large cookie sheet or 12” pizza
pan. MIX baking mix, butter and sugar until crumbly. Stir in
milk until dough forms; beat 15 strokes. Spread 2/3 cup of the dough
into 5” circle on center of cookie sheet; make a well in the centre and
fill with 1 tablespoon of jam, sprinkle with almonds. Drop remaining
dough by 10 rounded tablespoonfuls about 1” from circle and 1” apart.
Make a shallow well in center of each with back of spoon; fill each with
1 teaspoon jam. Bake about 15 min or until golden brown. Drizzle
warm coffee cake with glaze.