Ricotta-Raisin Coffee Cake

Name: Ricotta-Raisin Coffee Cake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings.
Ingredients: 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 almond extract; 1 cup golden raisins; 1/4 cup confectioners' sugar; 2 to 3 teaspoons fat-free milk

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

Ingredients

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 almond extract
1 cup golden raisins
1/4 cup confectioners' sugar
2 to 3 teaspoons fat-free milk

Directions

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.