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Contest-Winning Raspberry Coffee Cake

 Contest-Winning Raspberry Coffee Cake
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
20 ServingsPrep: 40 min. + rising Bake: 15 min.


  • 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 McCormick® Pure Vanilla Extract
  • 1/8 teaspoon salt
  • 1/2 cup raspberry jam
  • GLAZE:
  • 1-1/4 cups confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 tablespoons 2% milk


  • 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

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Contest-Winning Raspberry Coffee Cake (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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).
Nutritional Facts: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.