Print Options

Back to Decadent Hazelnut Raspberry Coffee Cake >

Include these items:

Taste of Home Logo

Decadent Hazelnut Raspberry Coffee Cake

 Decadent Hazelnut Raspberry Coffee Cake
Best served for brunch or dessert with your favorite coffee. Recipe Courtesy of Chef Jonathan, ALDI Test Kitchen
2 ServingsPrep: 30 min. (plus 45 minutes to rise). Cook: 30 min.


  • DOUGH:
  • 2 cups Baker's Corner All Purpose Flour
  • 1 tablespoon Baker's Corner Baking Cocoa*
  • 3 tablespoons Baker’s Corner Granulated Sugar
  • 3/4 teaspoon Stonemill Essentials Iodized Salt
  • 1/3 cup Friendly Farms Sour Cream
  • 3 tablespoons Countryside Creamery Unsalted Butter
  • 1 Goldhen Large Egg yolk, egg white reserved
  • 1/4 cup lukewarm water
  • .25 ounce packet Baker's Corner Fast Rising Yeast*
  • 1/2 teaspoon Stonemill Essentials Pure Vanilla
  • Carlini Cooking Spray
  • 4 ounces Happy Farms Cream Cheese, softened
  • 1 tablespoon Countryside Creamery Unsalted Butter, softened
  • 1 Goldhen Large Egg
  • 1/4 cup Baker's Corner Granulated Sugar, divided
  • 5 tablespoons Baker's Corner Corn Starch, divided*
  • 3/4 cup Berryhill Raspberry Preserves
  • 1/2 cup Baker's Corner Real Semi-Sweet Chocolate Morsels
  • 1 tablespoon water

2 of 2

Decadent Hazelnut Raspberry Coffee Cake (continued)

Ingredients (continued)

  • 2 tablespoons Berryhill Hazelnut Spread


  • In a large bowl, combine dough ingredients until a smooth dough
  • forms. Gently transfer dough from bowl. Lightly coat bowl and
  • surface of dough with cooking spray, return dough to bowl and cover
  • with plastic wrap. Allow dough to rest for 30 minutes.
  • In a medium bowl, use a hand mixer to cream together cream cheese,
  • softened butter, egg, 2 tablespoons sugar and 2 tablespoons corn
  • starch.
  • In a small bowl, combine raspberry preserves and 3 tablespoons corn
  • starch.
  • Cut dough in half. Place half of dough on parchment paper and roll
  • out to a 8x12-inch rectangle, 1/4-inch thick. Place half of
  • raspberry preserves mixture in the middle of the dough, leaving a
  • 2-inch border on sides and a 1-inch border on both top and bottom.
  • Spread half of the cream cheese mixture on top of the raspberry
  • preserves. Sprinkle chocolate chips over the entire mixture. Fold
  • the top end and bottom end over the mixture.
  • Cut 1-inch slits into the sides of the dough every 1/2-inch. Starting
  • at one end, place the strips over the filling, overlapping the
  • strips from side to side, creating a braided look. Repeat with
  • remaining dough and filling.
  • Let dough rest 15 minutes. Preheat oven to 350°.
  • In a small bowl, combine reserved egg white and 1 tablespoon water.
  • Brush the egg mixture on top of the coffee cakes and sprinkle with
  • remaining 2 tablespoons sugar.
  • Bake the coffee cakes for 30 minutes. Allow to cool. Microwave
  • hazelnut spread for 15 seconds, stir, then 15 seconds more. Drizzle
  • hazelnut spread over coffee cakes. Yield: 2 coffee cakes.
*These are Seasonal items that are only in stores for a limited time and may no longer be available.