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Mincemeat Coffee Cake

 Mincemeat Coffee Cake
For years my grandmother and I would have a contest to see whose mincemeat coffee cake was the best (our families voted). After years of losses, I modified my original recipe and finally won. I share my winning recipe with you. -Ed Layton, Absecon, New Jersey
12-16 ServingsPrep: 30 min. + rising Bake: 40 min. + cooling


  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/4 cups warm milk (110° to 115°), divided
  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 2 eggs, beaten
  • 2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon each ground allspice, cloves and mace
  • 5 to 5-1/2 cups all-purpose flour
  • 1-1/2 cups prepared mincemeat
  • Confectioners' sugar


  • In a large bowl, dissolve yeast in 1/2 cup milk. Add sugar, butter,
  • eggs, salt, cinnamon, allspice, cloves, mace, 2-1/2 cups flour and
  • the remaining milk; beat until smooth. Stir in enough remaining
  • flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface;cover and let
  • rest for 10 minutes. Roll into a 16-in. x 12-in. rectangle. Spread
  • mincemeat to within 1 in. of edges.
  • Roll up jelly-roll style, starting with a long side; pinch seam to

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Mincemeat Coffee Cake (continued)

Directions (continued)

  • seal. Form into a circle and pinch ends together. Place in a greased
  • 10-in. fluted tube pan, with seam facing the inside of pan. Cover
  • and let rise until nearly doubled, about 30 minutes.
  • Bake at 375° for 40-45 minutes or until golden brown. Cool for 10
  • minutes before removing from pan to a wire rack to cool. Just before
  • serving, dust with confectioners' sugar. Store in the refrigerator.
  • Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 piece) equals 277 calories, 7 g fat (4 g saturated fat), 44 mg cholesterol, 379 mg sodium, 46 g carbohydrate, 2 g fiber, 6 g protein.