- 1 loaf (1 pound) frozen bread or sweet bread dough, thawed
- 1 pint fresh raspberries
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1/4 cup cold butter
- 1/8 teaspoon McCormick® Pure Vanilla Extract
- 1/2 cup confectioners' sugar
- 3 to 4 teaspoons milk
- On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a greased 14-in. pizza pan. Bake at 350° for 5 minutes. Sprinkle with raspberries. In a small bowl, combine flour and sugar; cut in butter and vanilla until crumbly. Sprinkle over berries.
- Bake at 350° for 25-30 minutes or until golden. Cool. Combine glaze ingredients; drizzle over coffee cake. Store in refrigerator. Yield: 8-10 servings.
Originally published as Raspberry Coffee Cake in Cookin' Up Country Breakfasts Cookbook 1994, p67
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