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Ricotta-Raisin Coffee Cake

Ricotta-Raisin Coffee Cake
These few ingredients go together quickly so I can have a warm coffee cake to serve overnight guests for breakfast. If you don't have or don't like cardamom, substitute any sweet spice. I recommend ground nutmeg, cinnamon or allspice. —Carol Gaus, Elk Grove Village, Illinois
12 ServingsPrep: 15 min. + rising Bake: 20 min. + cooling

Ingredients

  • 1 loaf (1 pound) frozen bread dough, thawed
  • 1 cup part-skim ricotta cheese
  • 1/4 cup honey
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon almond extract
  • 1 cup golden raisins
  • 1/4 cup confectioners' sugar
  • 2 to 3 teaspoons fat-free milk

Directions

  • On a lightly floured surface, roll dough into a 15-in. x 9-in.
  • rectangle. In a small bowl, combine the cheese, honey, cardamom and
  • almond extract. Spread filling to within 1/2 in. of edges. Sprinkle
  • with raisins. Roll up jelly-roll style, starting with a long side;
  • pinch seam to seal. Pinch ends together to form a ring.
  • Place seam side down in a parchment paper-lined 9-in. round baking
  • pan. Cover and let rise until doubled, about 30 minutes.
  • With a sharp knife, make 12 shallow slashes in top of coffee cake.
  • Bake at 350° for 20-25 minutes or until golden brown. Cool on a
  • wire rack. In a small bowl, combine confectioners' sugar and milk;
  • drizzle over cake.
  • Yield: 12 servings.
© Taste of Home 2013

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Ricotta-Raisin Coffee Cake (continued)

Nutrition Facts: 1 slice equals 203 calories, 3 g fat (1 g saturated fat), 6 mg cholesterol, 240 mg sodium, 37 g carbohydrate, 2 g fiber, 7 g protein.
© Taste of Home 2013