Contest-Winning Raspberry Coffee Cake
My husband and I and our three children are missionaries in northern Spain. Special treats like this flavorful swirled bread are truly a taste of home for us. With a creamy,fruity filling and sweet glaze, it's hard to eat just one slice.
-Mary Bergman, Navarra, Spain
Reviews
Tips for making this:1. Plan on more flour than notated in recipe. I used maybe an additional 3/4 C for the dough to be knead-able and not stick and clump to my hands. I tried to add as little as possible for kneading and still ended up using almost an extra cup's worth.2. The filling made about 4 times as much as can be used in this recipe. I had about 1 1/4 C of filling and used roughly 1/3 C total between the two rolls because it needed a VERY thin layer to not spill out. I am reserving the leftovers for a marbled brownie so I don't waste it.3. The bake time in the recipe was too short for mine. I was a little careless in moving them to a wire rack and one broke in half, LUCKILY, because I then saw the whole inside was still raw. I turned the heat down to 350 and baked about 20 more minutes (5 min at a time) until I was confident all the dough was cooked through.While it tastes good, it's too bad the method didn't work well for me and that's why I give it a low rating.
I just took these out of the oven, and they are delicious. The dough part of it is 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 knowing 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 would 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!
Amazing recipe. Love working with this soft dough. To keep filling from being too runny, beat 1 egg lightly but add only half of egg to filling. When rolling up dough I brush far edge of dough with water and sprinkle with a little flour, then pinch dough together after rolling up.
This is a family favorite at any family brunch get together. My brother always requests this for Christmas Morning Breakfast. We have made the dough in our bread machine over night so is easy to put together in the morning.
I have read all the reviews and have a questions. Might the problem with the dough be due to there not being enough flour in the recipe? Using 1 tablespoon yeast for 2-1/4 to 2-1/2 cups of flour seems excessive. this might be the reason that the dough is sticky and so soft. I am going to try this recipe because I like coffee cake, especially Entenmann's cakes.
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 knowing 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 would 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!
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.