Mincemeat Coffee Cake Recipe

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

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For years my grandmother and I would have a contest to see whose mincemeat coffee cake was the best (our families voted). After years of losses, I modified my original recipe and finally won. I share my winning recipe with you. -Ed Layton, Absecon, New Jersey
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 40 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 40 min. + cooling

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/4 cups warm milk (110° to 115°), divided
  • 1/2 cup sugar
  • 1/2 cup butter or margarine, softened
  • 2 eggs, beaten
  • 2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon each ground allspice, cloves and mace
  • 5 to 5-1/2 cups all-purpose flour
  • 1-1/2 cups prepared mincemeat
  • Confectioners' sugar

Directions

In a large bowl, dissolve yeast in 1/2 cup milk. Add sugar, butter, eggs, salt, cinnamon, allspice, cloves, mace, 2-1/2 cups flour and the remaining milk; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rest 10 minutes. Turn onto a lightly floured surface. Roll into a 16-in. x 12-in. rectangle. Spread mincemeat to within 1 in. of edges. Roll up from long side. Pinch seams; join and seal ends to form a circle. Place in a greased 10-in. fluted tube pan. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375° for 40-45 minutes or until golden brown. Cool 10 minutes in pan before removing to a wire rack. Just before serving, dust with confectioners' sugar. Yield: 12-16 servings.
Originally published as Mincemeat Coffee Cake in Taste of Home December/January 1995, p39

Nutritional Facts

1 piece: 277 calories, 7g fat (4g saturated fat), 44mg cholesterol, 379mg sodium, 46g carbohydrate (15g sugars, 2g fiber), 6g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/4 cups warm milk (110° to 115°), divided
  • 1/2 cup sugar
  • 1/2 cup butter or margarine, softened
  • 2 eggs, beaten
  • 2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon each ground allspice, cloves and mace
  • 5 to 5-1/2 cups all-purpose flour
  • 1-1/2 cups prepared mincemeat
  • Confectioners' sugar
  1. In a large bowl, dissolve yeast in 1/2 cup milk. Add sugar, butter, eggs, salt, cinnamon, allspice, cloves, mace, 2-1/2 cups flour and the remaining milk; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rest 10 minutes. Turn onto a lightly floured surface. Roll into a 16-in. x 12-in. rectangle. Spread mincemeat to within 1 in. of edges. Roll up from long side. Pinch seams; join and seal ends to form a circle. Place in a greased 10-in. fluted tube pan. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375° for 40-45 minutes or until golden brown. Cool 10 minutes in pan before removing to a wire rack. Just before serving, dust with confectioners' sugar. Yield: 12-16 servings.
Originally published as Mincemeat Coffee Cake in Taste of Home December/January 1995, p39

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