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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.

Ingredients

  • 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
  • FILLING:
  • 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

Directions

  • 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.