Raisin-Orange Coffee Cake

1/2 cup orange marmalade
1/4 cup raisins
3 cups Bisquick baking mix
3/4 cup dairy sour cream
1/4 cup milk
1/4 cup margarine or butter, melted
Brown Sugar Topping (below)

Heat oven to 400 degrees F. Generously grease round pan, 9 x 11 1/2 inches. Mix marmalade and raisins. Mix baking mix, sour cream and milk until soft dough forms; beat vigorously 30 seconds. Gently smooth into ball on surface floured with baking mix. Knead 10 times. Divide into 12 parts. Shape each into 3 1/2-inch round. Place 1 teaspoon marmalade mixture into center of each. Bring edges together; pinch. Dip bottom of each into butter, then into Brown Sugar Topping. Arrange 7 balls , coated sides up, evenly spaced in pan. Place remaining balls in spaces on top. Bake until golden , 25 minutes. Cool 5 minutes.

Servings: 6 to 8 servings.

Brown Sugar Topping: Mix 3 tablespoons Bisquick baking mix, 3 tablespoons packed brown sugar and 3 tablespoons quick-cooking oats until crumbly.

High Altitude: Heat oven to 450 degrees F. Use square pan, 9 x 9 x 2 inches. Decrease sour cream to 1/2 cup. Increase milk to 1/2 cup. Arrange 12 balls in single layer in pan. Bake 20-25 minutes.