 |
Raspberry Coffee Cake
|
 |
1 loaf (1 pound) frozen bread or sweet bread dough, thawed
1 pint fresh raspberries
1/2 cup all-purpose flour
1/4 cup sugar
1/4 cup cold butter
1/8 teaspoon vanilla extract
GLAZE:
1/2 cup confectioners' sugar
3 to 4 teaspoons milk
On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a
greased 14-in. pizza pan. Bake at 350° for 5 minutes. Sprinkle with
raspberries. In a small bowl, combine flour and sugar; cut in butter and vanilla
until crumbly. Sprinkle over berries. Bake at 350° for 25-30 minutes or
until golden. Cool. Combine glaze ingredients; drizzle over coffee cake. Store in
refrigerator.
Yield: 8-10 servings.
|
Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |