Servings: 10Prep Time: 10 minutes Cook Time: 25 minutes
You can find my homemade baking mix, Quick Mix, here.
Cut cream cheese and butter into baking mix plus the one tablespoon of added sugar using a pastry cutter. (If you don’t want this to be as sweet, leave the extra sugar out. Depends on your sweet tooth!) Add milk. Mixture may seem a little dry; knead with your hands to work in remaining dry ingredients and form a soft ball. (If your mixture is too wet, add a little more flour, but it should be just right now.) Roll out on floured waxed paper, sprinkling flour on top, too, into an approximately 12×8 rectangle. Transfer dough to a greased cookie sheet. Make two and a half inch cuts all along the long sides. Spread most of a half-pint jar of apple butter down the center. Criss-cross cut strips of dough over the top and pinch ends to seal. Bake in a 375-degree oven for 25 minutes or till nicely browned on top. Combine powdered sugar, vanilla, and enough milk for drizzling consistency. Drizzle top of coffee cake with icing.
Submitted by: suzanne-mcminn on July 26, 2010