Raspberry Coffee Cake Recipe

Ingredients

• 1 tablespoon active dry yeast
• 1/3 cup warm water (110° to 115°)
• 2-1/4 to 2-1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1/2 cup sour cream
• 1/4 cup butter, melted
• 1 egg
• FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1 egg
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/2 cup raspberry jam
• GLAZE:
• 1-1/4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 2 tablespoons 2% milk

Directions

• In a large bowl, dissolve yeast in warm water. Combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat sour cream and butter to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add egg and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a firm dough.
• Turn onto a floured surface; knead 20 times or until smooth. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
• In a small bowl, beat the cream cheese, egg, sugar, vanilla and salt until smooth; set aside. Punch dough down. Turn onto a lightly floured surface; divide in half.
• Roll each piece into a 12-in. x 8-in. rectangle. Spread filling to within 1/2 in. of edges. Spoon jam lengthwise over half of the filling. Roll up jelly-roll style, starting with the long side with the jam. Pinch seams to seal; tuck ends under.
• Place loaves seam side down on a greased baking sheet. With a sharp knife, cut shallow slashes across the top of each. Cover and let rise until doubled, about 30 minutes.
• Bake at 375° for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Combine glaze ingredients; drizzle over warm coffee cakes. Yield: 2 loaves (10 slices each).

Raspberry Coffee Cake published in Taste of Home December/January 2002, p29