This recipe comes from my mother-in-law who made it for decades. It is quick and delicious. But also very naughty. Use sparingly.
pastry:
2 cups Bisquick (don’t have any? make your own and thank me later)
1/4 cup butter, cubed and COLD
3 ounces cream cheese, cubed — the brick-style, not the kind in a tub
1/3 cup milk
filling:
about 2/3 cup fruit preserves
glaze:
1 Tb milk
1/2 cup powdered sugar
splash vanilla
tools:
– pastry knife and bowl with rounded bottom OR Cuisinart
– parchment paper and wax paper
– rolling pin
– cookie sheet
Pre-heat oven to 375° F.
UPDATE: in 2010 I tried pulsing the below in the Cuisinart and it worked perfectly. Just don’t over-pulse it and you’ll save yourself a lot of time.
Place Bisquick, butter and cream cheese in a round-bottomed bowl. Using a pastry knife, cut the mix together. Don’t have a pastry knife? Get a regular knife in each hand and go at it.
Drizzle the milk over the mix and stir until almost combined. Dump it out onto wax paper and press into a log shape. Do this quickly so the heat of your hands does not melt the butter. Place another sheet of wax paper on top and roll it out until it is an oblong shape about 12 inches long. In the US your roll of wax paper is probably 12 inches, so you can use that as your guide.
Don’t have wax paper? You can use saran wrap instead, but don’t blame me if it all ends up a ball. I can never use that stuff…
Remove the top sheet of wax paper. Place a sheet of parchment paper on the cookie sheet, turn the dough out into the center, and remove the second sheet of wax paper. Score two lines down the center of the dough two inches apart to use as a guide. Cut flaps in the dough at an angle.
Don’t have parchment paper? you can just smear a little butter on the cookie sheet instead, but it will be a little harder to get the pastry transferred onto the serving plate.
Now you’ll add the filling. I used two kinds of preserves — apricot and cherry — but using one also works well. Leave about an inch at either end with no preserves.
Start closing up the pastry by folding in one end so that the preserves don’t melt out of the pastry when cooking. Fold each set of flaps to the middle being sure to squeeze them together so that they don’t open up in the heat. Make another fold at the end to close it off.
Bake for 25 minutes or until golden brown. Cool for 30 minutes.
Combine milk, vanilla and powdered sugar. Whisk until the lumps are gone. Transfer pastry to serving platter and drizzle this glaze over top. Let it set before serving.
We usually make this for holiday breakfasts, like Christmas and Thanksgiving. Slice and serve — yum.
Oh my dear lord does that look GOOD. That’s two servings, right??
Oh. My. blog. That looks sooooooo good.
Hey, I’m dieting here!!! Why d’ya have to post that when I was sitting here satisfied with my black coffee and cottage cheese? I’m drooling.
Today you win my EVIL award. The Lady Flabina giggles fiendishly.
Yeah, I’m dieting too! So I guess that makes me double-evil…
YUM. (Wipes drool from keyboard.)
I am not known for my talent in the kitchen (hey, minds out of gutters), but that looks amazing and not too difficult. I might try it! My husband and kids thank you for the inspiration. ;)
heya… I must admit..your coffee cake does look very very sinfully tempting.. !!!!I’m and amateur baker (and still not giving up) but hopefully my sis (gifted baker)would help me with this..I am very curious with what this might taste like.. Thanks for sharing the recipe! ;)
Everyone..
This is my mom’s recipe and she makes the bomb coffee cake..You have to take this recipe and try it..It will make your husbands, boyfriends come back for more…Trust me on this one.
My mom used to make this kind of stuff on a wim and when we have guest and family members who came and visited.
Take the recipe and you will have people knocking on your door every Sunday for brunch..LOL
Anne
I am so glad I stumbled on this recipe. 2 of my faovrite ingredients: cream cheese, and butter! Me and my son are going to make it for his Easter egg hunt…perfect. I’ll let you know how it turns out.
I made it! It was amazing. Posted a link on my site http://www.ahotmama.com/content/hot-mama-goes-domestic
This is sooooo simple and produces one of the best desserts!!! I’ve been making this for years. Used a cream cheese filling tonight (4oz cream cheese, egg yolk, 3/8 cup sugar, 1/2t vanila). Servied glazed with sliced strawberries.
This was one of the first things I ever learned to make. It’s been over 30 years since I made it then woke up thinking about it. How delighted I am to find the the recipe on line. THANK YOU so much!
thanks for this, my aunt used to make this and i have been trying to remember the exact amounts of everything. Sending this recipe with my daughter back to England. Her flatmates will love this!
Coffee cake crack, I luv Bisquick http://blog.erikajurney.com/my-mother-in-laws-cream-cheese-coffee-cake-delicious-delectable-delightful/
I have been tearing through my recipes for the last month looking for this recipe. I used to make this 20 years ago! I love this recipe…it’s so easy! Tried to Google it a couple weeks ago and still couldn’t find it. Found it today for some reason. I am so happy!
My grandma made a coffee coffee cake like this for many years, and it was always our favorite!! I lost the recipe, and this is probably as close to hers as I’ll get. I just made three of them for my coworkers at school. They turned out great! Thanks for the recipe!
Wow! My Mom makes this *exact* same recipe, that she got from her friend Connie back in 1970.
Can you make this coffee cake and freeze it?