Raspberry Coffee Cake Recipe
- 1 tablespoon active dry yeast
- 1/3 cup warm water (110° to 115°)
- 2-1/4 to 2-1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 cup sour cream
- 1/4 cup butter, melted
- 1 egg
- 1 package (8 ounces) cream cheese, softened
- 1 egg
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 cup raspberry jam
- 1-1/4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 2 tablespoons 2% milk
- In a large bowl, dissolve yeast in warm water. Combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat sour cream and butter to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add egg and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a firm dough.
- Turn onto a floured surface; knead 20 times or until smooth. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
- In a small bowl, beat the cream cheese, egg, sugar, vanilla and salt until smooth; set aside. Punch dough down. Turn onto a lightly floured surface; divide in half.
- Roll each piece into a 12-in. x 8-in. rectangle. Spread filling to within 1/2 in. of edges. Spoon jam lengthwise over half of the filling. Roll up jelly-roll style, starting with the long side with the jam. Pinch seams to seal; tuck ends under.
- Place loaves seam side down on a greased baking sheet. With a sharp knife, cut shallow slashes across the top of each. Cover and let rise until doubled, about 30 minutes.
- Bake at 375° for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Combine glaze ingredients; drizzle over warm coffee cakes. Yield: 2 loaves (10 slices each).
Reviews for Raspberry Coffee Cake(10)
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Thanks for an amazing recipe! I did leave out the egg in the fillings due to the complaints of it being too runny to work with (also skipped the salt in the filling). I've made it twice and had no trouble shaping the loaves. It reminds of of Entenmann's raspberry danish only better! My husband loved it!
A little let down by this one though I've had great success with many Taste of Home recipes. I just made these and had to pitch them, they just ended up being a mess. There is just way too much filling, so when I remake them I will make sure they are less full. I may also try what some of the other reviewers have and use a pie filling instead...I could imagine all sorts of flavors with this pastry so I think it's worth playing with.
I've made this bread twice now - it is incredible. You can't beat the flavour, it's hard to limit yourself to 2 slices at a time! I found the dough fine to work with, it was a bit stubborn rolling out but I didn't worry about it being a perfect rectangle. One thing - DO NOT ADD AN EGG TO THE FILLING - this is what makes it too runny and unmanageable. Drop the jam in small blobs over the cream cheese layer and then spread lightly, this works fine. Yum yum, can't wait to make this again!
This is a very good recipe with the exception of using jam for the filling. I only gave it 4 stars because of the filling. Taking into account the comments of other bakers, I made the filling with a raspberry pie filling as opposed to jam and was rewarded with a much more firm filling making it easier to roll and control, and it didn't run while being baked (the heat melts the jam even more while the pie filling firms up).
The taste is excellent and nearly melts in your mouth.
I will definitely make this again.
I just took these out of the oven, and they are delicious. The dough part of it it as light as eiderdown! However, that being said, I do agree with others who say that the recipe is difficult to work with. I noticed that the dough was very soft, but it was when I spread on the filling and jam and tried to roll them up that the trouble began! I managed to get the first loaf rolled up pretty well without too much leakage, but I used the pastry cloth to get the dough rolling on the second one, and filling oozed out all over everything. I still went ahead and got it rolled as best I could and just went ahead and baked them, not knowintg what the results would be. Luckily, even though I had to use a spoon to eat part of it, nothing stuck real bad or burned, and it was sooooo good! I'm trying to think of what could remedy the problem.....maybe half of the filling would be enough, or maybe I'd make the filling a day ahead and refrigerate it before making the rest of it. I did use a large egg in the filling ...maybe a small one woud work better. I think more flour could be added, but the dough really was light and wonderful made as the recipe directed. Whatever.....the coffe cakes are too delicious to write them off as impossible to make successfully, and I plan on experimenting to see if I can do it better next time for more aesthetic results even though as far as taste, nothing needs improvement!
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