Contest-Winning Raspberry Coffee Cake

Directions

1. 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.
2. 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.
3. 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.
4. Roll each piece into a 12x8-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.
5. 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.
6. 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.