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My husband and I and our three children are missionaries in northern Spain. Special treats like this flavorful swirled bread are truly a taste of home for us. With a creamy,fruity filling and sweet glaze, it's hard to eat just one slice. -Mary Bergman, Navarra, Spain
This recipe is:
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Nutrition Facts: 1 slice equals 212 calories, 8 g fat (5 g saturated fat), 44 mg cholesterol, 200 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Raspberry Coffee Cake in Taste of Home December/January 2002, p29
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Reviewed on Dec. 29, 2012 by germanycook
I've made this bread twice now - it is incredible. You can't beat the flavour, it's hard to limit yourself to 2 slices at a time! I found the dough fine to work with, it was a bit stubborn rolling out but I didn't worry about it being a perfect rectangle. One thing - DO NOT ADD AN EGG TO THE FILLING - this is what makes it too runny and unmanageable. Drop the jam in small blobs over the cream cheese layer and then spread lightly, this works fine. Yum yum, can't wait to make this again!
Reviewed on Dec. 09, 2011 by Chef Wannabe
This is a very good recipe with the exception of using jam for the filling. I only gave it 4 stars because of the filling. Taking into account the comments of other bakers, I made the filling with a raspberry pie filling as opposed to jam and was rewarded with a much more firm filling making it easier to roll and control, and it didn't run while being baked (the heat melts the jam even more while the pie filling firms up).The taste is excellent and nearly melts in your mouth.I will definitely make this again.
This is a very good recipe with the exception of using jam for the filling. I only gave it 4 stars because of the filling. Taking into account the comments of other bakers, I made the filling with a raspberry pie filling as opposed to jam and was rewarded with a much more firm filling making it easier to roll and control, and it didn't run while being baked (the heat melts the jam even more while the pie filling firms up).
The taste is excellent and nearly melts in your mouth.
I will definitely make this again.
Reviewed on Sep. 29, 2011 by vewebber58
I just took these out of the oven, and they are delicious. The dough part of it it as light as eiderdown! However, that being said, I do agree with others who say that the recipe is difficult to work with. I noticed that the dough was very soft, but it was when I spread on the filling and jam and tried to roll them up that the trouble began! I managed to get the first loaf rolled up pretty well without too much leakage, but I used the pastry cloth to get the dough rolling on the second one, and filling oozed out all over everything. I still went ahead and got it rolled as best I could and just went ahead and baked them, not knowintg what the results would be. Luckily, even though I had to use a spoon to eat part of it, nothing stuck real bad or burned, and it was sooooo good! I'm trying to think of what could remedy the problem.....maybe half of the filling would be enough, or maybe I'd make the filling a day ahead and refrigerate it before making the rest of it. I did use a large egg in the filling ...maybe a small one woud work better. I think more flour could be added, but the dough really was light and wonderful made as the recipe directed. Whatever.....the coffe cakes are too delicious to write them off as impossible to make successfully, and I plan on experimenting to see if I can do it better next time for more aesthetic results even though as far as taste, nothing needs improvement!
Reviewed on Jan. 29, 2011 by tammyshaughnessy
too much cream cheese mixture. even though i pinched and sealed the edges it still leaked and was difficult to roll
Reviewed on Dec. 20, 2010 by christabelle11
A great recipe. I make about a dozen of these each Christmas to give to my coworkers and neighbors.
Reviewed on Mar. 19, 2010 by cecil61789
This bread is increadibly good and addicting!!!! Fresh from the oven it tastes like a jelly filled doughnut!!! Melt in your mouth!!! Everyone loves this bread asks for a second piece.
Reviewed on Mar. 14, 2010 by lynnepayne7
I will not make this recipe again. It looked and sounded so delicious, but unfortunately, it was extremely difficult to make. The recipe and directions were not very good/well-written. The dough was very sticky and impossible to beat with the electric beaters. There was way too much filling and it ran everywhere. This took me about 3 hours total (with two times for the dough to rise included), and was a lot of work, and it wasn't worth it.
Reviewed on Feb. 06, 2009 by BrendainPa
This bread is delicious, BUT I threw away 1/2 of the filling as there was just too much to fit. It's the consistency of syrup, and it just ran all over the place when I rolled up the dough. I think it would be easier to start with the jam, then brush the filling over that. Also, the dough is VERY sticky; I'll definitely add more flour next time.
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