Shannon’s Braided Raspberry Coffee Cake

Shannon’s Braided Raspberry Coffee Cake

I’m not much of a baker, except for special occasions or sentimental reasons. This simple recipe fits both. My husband, J.R., fondly remembers his mother, Shannon Phillips, making this raspberry coffee cake every Christmas morning to the soundtrack of “A Charlie Brown Christmas.” Since his parents’ deaths, I’ve picked up the cake tradition; J.R. cues the music.

Shannon’s Braided Raspberry Coffee Cake


  • 3 ounces cream cheese
  • ¼ cup butter
  • 2 cups biscuit mix
  • 1/3 cup milk 
  • ½ cup raspberry preserves


  • 1 cup powdered sugar
  • ½ teaspoon vanilla
  • 1-2 tablespoons milk

Preheat oven to 425 degrees.

In a mixing bowl, cut the cream cheese and butter into the biscuit mix until dough is formed. Blend into milk. Turn the dough out onto a lightly floured surface and knead 8-10 strokes. 

On wax paper, roll dough to form a 12-inch by 8-inch rectangle. Carefully turn onto a greased baking sheet and remove the wax paper. Spread preserves evenly down the center of the dough. Add 2 ½-inch slits at 1-inch intervals on the long sides of the rectangle. Fold each strip, alternating sides, over the raspberry filling. 

Bake cake for 12-15 minutes. 

In a small bowl, combine powdered sugar and vanilla. Stir in milk one tablespoon at a time until the icing drips slowly off a fork.

While the cake is warm, drizzle with icing, slice and serve with coffee.

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