Raspberry Coffee Cake Recipe

Raspberry Coffee Cake Recipe
Raspberry Coffee Cake Recipe photo by Taste of Home
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Raspberry Coffee Cake Recipe

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This fresh and fruity coffee cake looks elegant but it is so simple to make. I like to serve it to guests for special breakfasts and brunches. Because someone always asks me for the recipe, I usually write it out ahead of time!
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 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 vanilla extract
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 3 to 4 teaspoons milk

Directions

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

  • 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 vanilla extract
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 3 to 4 teaspoons milk
  1. 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.
  2. 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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