Instructions: Cut cream and butter into bisquick mix until mixture is crumbly. Blend in 7 up. Turn bisquick dough onto lightly floured surface (with bisquick powder) and knead 8 to 10 strokes. Roll dough on wax paper to form 12"X 8" rectangle. Turn onto greased baking sheet and remove wax paper. Spread jam/preserves down center of dough. Make 2 1/2" slits at 1" apart on both long sides of rectangle. Fold each strip over jam on angle (resembles Xs).

Tuck down end pieces. Bake at 425 F for 15-20 min. Drizzle warm coffee cake with icing and ENJOY!

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