Ricotta-Raisin Coffee Cake Recipe

Ricotta-Raisin Coffee Cake Recipe photo by Taste of Home

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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

This recipe is:

Healthy

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Ricotta-Raisin Coffee Cake Recipe

Prep: 15 min. + rising Bake: 20 min. + cooling

Yield: 12 Servings

15 20 35

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.

Nutritional 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.

Originally published as Ricotta-Raisin Coffee Cake in Healthy Cooking December/January 2013, p16