2 c. Bisquick
2 tbsp. sugar
1 egg, beaten
2/3 c. milk
1/2 c. nuts, chopped
1/4 c. light brown sugar, firmly packed
1/4 tsp. cinnamon
1/4 c. raspberry jam or preserves
1/2 c. powdered sugar
1 to 2 tsp. milk

Combine Bisquick, sugar, egg and milk until moistened. Pour into greased 9 inch baking dish. Combine nuts, brown sugar and cinnamon and sprinkle over top. Spoon preserves over top and bake about 20 minutes at 400 degrees (375 degrees for glass dish). Combine powdered sugar and a few drops of milk at a time until icing is right consistency. Drizzle over warm coffee cake. Makes 1 or 9 servings.