This recipe card is the other side of this recipe: Carrot Bread Recipe Card. This was likely a magazine advertisement insert (on cardstock paper) from Bisquick that you clipped to save the recipes. Recipe is typed below along with a scanned copy that you can click to view larger.

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°. Generously grease round pan, 9 x 1 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 in center of each. Bring edges together; pinch. Dip bottom of each into margarine, 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. 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°. Use square pan, 9x9x2 inches. Decrease sour cream to 1/2 cup. Increase milk to 1/2 cup. Arrange 12 balls in single layer in pan. Bake 20 to 25 minutes.