Contest-Winning Raspberry Coffee Cake Recipe
Contest-Winning Raspberry Coffee Cake Recipe photo by Taste of Home

Contest-Winning Raspberry Coffee Cake Recipe

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4.5 14 21
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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
TOTAL TIME: Prep: 40 min. + rising Bake: 15 min.
MAKES:20 servings
TOTAL TIME: Prep: 40 min. + rising Bake: 15 min.
MAKES: 20 servings


  • 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
  • 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

Nutritional Facts

1 piece: 212 calories, 8g fat (5g saturated fat), 44mg cholesterol, 200mg sodium, 32g carbohydrate (20g sugars, 1g fiber), 3g protein


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
Originally published as Raspberry Coffee Cake in Taste of Home December/January 2002, p29

Reviews for Contest-Winning Raspberry Coffee Cake

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Reviewed Mar. 28, 2016

"Amazing recipe. Love working with this soft dough. To keep filling from being too runny, beat 1 egg lightly but add only half of egg to filling. When rolling up dough I brush far edge of dough with water and sprinkle with a little flour, then pinch dough together after rolling up."

Reviewed Jun. 16, 2015

"This is a family favorite at any family brunch get together. My brother always requests this for Christmas Morning Breakfast. We have made the dough in our bread machine over night so is easy to put together in the morning."

Reviewed May. 11, 2015

"I have read all the reviews and have a questions. Might the problem with the dough be due to there not being enough flour in the recipe? Using 1 tablespoon yeast for 2-1/4 to 2-1/2 cups of flour seems excessive. this might be the reason that the dough is sticky and so soft. I am going to try this recipe because I like coffee cake, especially Entenmann's cakes."

Reviewed Feb. 20, 2015

"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 knowing 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 would 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 Jan. 12, 2014

"Thanks for an amazing recipe! I did leave out the egg in the fillings due to the complaints of it being too runny to work with (also skipped the salt in the filling). I've made it twice and had no trouble shaping the loaves. It reminds of of Entenmann's raspberry danish only better! My husband loved it!"

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