Raspberry Coffee Cake
1 package Krusteaz Honey Wheat Bread Mix
1 cup room temperature (75ºF-85ºF) water
1 packet yeast, enclosed
1 cup (8 oz package) cream cheese, softened
1 tablespoon brown sugar
2 1/3 cups (21 oz can) raspberry pie filling
- // Prepare dough using Krusteaz Honey Wheat Bread Mix as directed. Transfer dough to lightly floured surface. Tear dough into 2-inch portions (about walnut size). Place dough pieces in lightly greased 13x9x2-inch pan (dough will not cover entire pan).
- // In small bowl, blend together cream cheese and brown sugar until smooth. Spread cream cheese mixture over dough.
- // Top with raspberry pie filling. Cover with a cloth and let rise in a warm, draft-free place 40-45 minutes or until double in size. Bake at 350ºF 25-30 minutes.
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