PEANUT BUTTER AND JAM COFFEE CAKE
2 cups Bisquick
1/4 cup sugar
1/4 cup creamy peanut butter
3/4 cup milk
1 egg
½ cup orange marmalade or raspberry jam
EASY CREAMY ICING
1 cup Confectioner’s sugar
½ teaspoon vanilla
enough milk to make it easy to spread
Heat oven to 400. Grease a round 9" cake pan. Mix Bisquick and sugar.
Cut in peanut butter. Stir in milk and egg; beat 30 seconds. Pour into
prepared pan. Spoon marmalade thinly over top. Bake about 25 minutes or
until nicely browned. Cool a little and frost.
