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Ricotta-Raisin Coffee Cake

 Ricotta-Raisin Coffee Cake
These few ingredients go together quickly so I can have a warm coffee cake to serve overnight guests for breakfast. If you don't have or don't like cardamom, substitute any sweet spice. I recommend ground nutmeg, cinnamon or allspice. —Carol Gaus, Elk Grove Village, Illinois
12 ServingsPrep: 15 min. + rising Bake: 20 min. + cooling


  • 1 loaf (1 pound) frozen bread dough, thawed
  • 1 cup part-skim ricotta cheese
  • 1/4 cup honey
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • 1 cup golden raisins
  • 1/4 cup confectioners' sugar
  • 2 to 3 teaspoons fat-free milk


  • On a lightly floured surface, roll dough into a 15x9-in. rectangle.
  • In a small bowl, combine cheese, honey, cardamom and almond extract.
  • Spread filling to within 1/2 in. of edges. Sprinkle with raisins.
  • Roll up jelly-roll style, starting with a long side; pinch seam to
  • seal. Pinch ends together to form a ring.
  • Place seam side down in a parchment paper-lined 9-in. round baking
  • pan. Cover and let rise until doubled, about 30 minutes.
  • Preheat oven to 350°. With a sharp knife, make 12 shallow slashes
  • in top of coffee cake. Bake 20-25 minutes or until golden brown.
  • Cool on a wire rack. In a small bowl, combine confectioners' sugar
  • and milk; drizzle over cake.
  • Yield: 12 servings.

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Ricotta-Raisin Coffee Cake (continued)

Nutritional Facts: 1 slice equals 203 calories, 3 g fat (1 g saturated fat), 6 mg cholesterol, 240 mg sodium, 37 g carbohydrate, 2 g fiber, 7 g protein.