Sunday, November 20, 2011

Raspberry Coffee Cake


1 T. active dry yeast

1/3 c. warm water (110-115 degrees)

½ c. warm sour cream

1 egg

¼ c. butter, melted

¼ c. sugar

1 t. salt

2 ¼ - 2 ½ c. all-purpose flour


1 package (8 oz.) cream cheese, softened

1 egg

½ c. sugar

1 t. vanilla extract

1/8 t. salt

½ c. raspberry jam


1 ¼ c. powdered sugar

1 t. vanilla extract

2 T. milk

In a large bowl, dissolve yeast in warm water. Stir in sour cream, egg, butter, sugar and salt. Stir in enough flour to form a soft dough. 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 in size, about 11/4 hours.

In a mixing bowl, beat cream cheese, egg, sugar, vanilla, and salt until smooth; set aside. Punch dough down. Turn onto a lightly-floured surface; divide in half. Roll each portion into a 12-in. x 8-in. rectangle. Spread filling to within ½ inch of edges. Spoon jam lengthwise over half of filling. Roll up jelly-roll style, starting with the long side with the jam. Pinch seams to seal; tuck ends under.

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. Bake at 375 degrees for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Combine glaze ingredients; drizzle over warm coffee cakes.

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