Wednesday Baking | Raspberry Cream Cheese Coffeecake
This recipe has been in my to-try pile for a while, but I just haven't gotten around to making it. Lisey spied it, though, and decided she'd like to have this for her birthday breakfast.
This is not an overnight kind of recipe, which is a bit of a bummer, considering it's best to eat it at breakfast. On the other hand, I do think that cream cheese filling is probably more tasty when it's cool, so it might be best to make the day before after all.
I may do some experimenting, though.
Ok! To make the dough, dissolve the yeast in the warm water.
Stir in sour cream, egg, butter, sugar, and salt. Add enough flour to make a soft dough.
Turn out onto a floured surface and knead about 20 times, just enough to make the dough smooth.
Place the dough into a bowl, cover with a wet tea towel, and let rise for 1 hour and 15 minutes.
Punch the dough down, divide in half, and roll each half into a 12x8 inch rectangle.
Beat cream cheese, egg, sugar, vanilla, and salt until smooth.
Also, you'll need ½ cup of raspberry jam for the filling. I used jam from Aldi, since my homemade raspberry freezer is sadly all gone.
Spread cream cheese mixture over each dough half to within ½ inch of the edge. Spread raspberry jam over half of the filling.
Yup, I do actually measure the dough with a ruler when I'm making a recipe for the first time. I majorly stink at estimating!
Carefully roll the dough up lengthwise. To seal the seam at the bottom, I like to brush the dough with a bit of water. It works a lot better than pinching the seam.
Place the dough rolls, seam side down, on a greased baking sheet. ('scuse the blurry picture. I had a focusing fail.)
Cover and let rise 30 minutes. Using a sharp knife, cut several small slashes across the top of the dough.
Bake in a preheated 350 ° F oven for 15-20 minutes, or until golden brown.
Remove from the pan (I use two spatulas to do this) and place on a wire rack to cool. Incidentally, some of the filling leaked from my rolls, but it wasn't a huge problem, and the coffeecakes were still delicious.
To make these more beautiful, you really should add the glaze, which is made from powdered sugar, vanilla, and milk.
Drizzle the glaze over the tops of the coffeecakes.
It's wise to place the rack on top of the baking sheet to catch glaze spillage, because glazing is a messy business.
If you're planning to eat the coffeecakes the next day, I'd recommend waiting to apply the glaze, as it tends to get sticky if it sits overnight.
At least, mine did. And that may have been caused by me storing the loaves in the fridge overnight. I'm not positive that was necessary, but given that they have cream cheese filling, I didn't think leaving them out overnight was a good idea. What do you guys think?
Oh, did you want to see the inside?
Here you go.
The kids and I thought that this recipe was super delicious, and if you love a cream cheese/raspberry combination, I'm quite sure you'll be in love after the first bite.
Normally I type up the recipe here in the post, but I'm running kinda late this morning, so I'm going to be lazy and simply refer you to the recipe on Taste of Home's site. Oddly enough, though, the dough mixing directions online are different than the mixing directions in the printed recipe I used from the magazine.
So, I can't vouch for how well the recipe works that way, as I mixed it up in the way described above (I added the sour cream, egg, butter, sugar, and salt together, and then the flour).
Those look so delicious!
That looks like its going to be on my to try list also! Looks great! I wonder how it would be if you put some chocolate chips in? I love chocolate and rasberries!
Also I think it would be more time efficient to make the day before.. Would be hard to make for breakfast,that is, inless i got up before the birds! 🙂
Kristen,
It looks delicious. I had to laugh at your ruler measuring. That is something I would do.
I so do the ruler thing when I'm getting ready to roll up my cinnamon raisin swirl loaves! So funny! This looks delicious, and my mouth is watering. I'll have to try this. Thanks!
Emma
I definitely use a ruler when I'm getting ready to roll up my cinnamon swirl loaves, so funny!
My mouth is watering, I'll definitely have to try this recipe. Thanks!
Wow! This looks as good as your danish which are now a fav in our house.
This looks so delicious, I am trying it very soon! 🙂 One question, I have homemade Raspberry Jelly, not jam, jelly should work ok to shouldn't it? It just wouldn't have the chunks in it... Also, can you spread the jelly over the whole surface? Why does the recipe say to only spread the jam over half the dough?
I'm not sure why the jam's only supposed to be spread over half. I've only made this the one time, so I haven't had a chance to experiment.
I'd imagine that jelly would work fine, as long as it's soft enough to spread properly.
Thanks for your input. I will try those 2 changes and let you know how it turns out. My jelly didn't firm up as much as I wished it would so I think it would be ok to spread- it spreads real easy on toast.
Reporting Back: I made this over the weekend and it was a huge hit! I took one of the rolls to my Grandmas for Sunday Breakfast and everyone loved it. My sister requested it for her birthday instead of a cake 🙂 I did make it with jelly, which worked just fine, and spread it over the whole roll. The only problem I had, I think my warmed water was too hot and killed my yeast, as my bread didn't raise near as much as I thought it should, and when I rolled out the dough it was super thin and wanted to tear, hence a little of the filling oozing out during baking 🙁
I've been looking for a yeast leavened coffee for a while and haven't found anything that's appealed to me. This might be more what I was looking for.
Time to add it to my "to try" list.
coffee cake... I meant coffee cake.
Wow, so delicious looking! I love treats like this, but since it's just me I always have to find someone to give most of it away to. Thanks for sharing such delightful recipes!
This is the fortunate part of having four children...I didn't have to eat the whole thing myself!
How can someone as nice as you are post a recipe that so bad for my diet? Thank you! 🙂
I work at a bakery. We make a cherry cheese coffee cake. It is virtually the same as Lisey's birthday breakfast. When we don't sell out by the end of the day the coffee cakes are wrapped in plastic bags and put on the day old shelf (unrefrigerated). In 25 years of business there has never been a problem with the cream cheese at room temperature. I think its because of the sugar acting as a preservative.
Another thing. All our coffee cakes are made the day before except for the final raising. Then baked in the morning so I think you could let it rise in the fridge overnight bring it to room temperature in the morning and then bake it. That method would save you a lot of time in the morning.
Ooh, that's all very good to know. I wonder why we don't keep cheesecake at room temperature...the fact that we refrigerate it is what made me think that the coffeecake should go in the fridge.
I'll be brave and try it at room temperature next time!
Any of the baked goods with cream chese that I make stay on the counter overnight and I've never had a problem either. I prefer the counter to the fridge. Baked goods out of the fridge just don't taste as good to me after refrigeration.
This looks good! I can't eat jam though (allergic to the citric acid) do you think fresh berries would work? Or would they make it too soggy?
Hi Jackie -
I don't know if fresh berries would work, but I was thinking - could make your own jam using something like gelatin instead of pectin? I think the citric acid is included to make the jam "gel". I haven't tried this, as I don't consume gelatin, but it might work.
I used to use a ruler too until I got a nice rollout mat as a gift that has inches marked on it. It also has circles on it for rolling out different sized pie crusts - Bonus!!
Wow great job if you ever become a commercial baker you will make a ton of money. It looks fantastic and I bet it tastes the same way.
Thanks for sharing and taking the time to post all that. Looks heavenly... Can't wait to try it.
I am savoring the thought of the aroma in the kitchen while baking this masterpiece and the joy on Lisey's face as everyone shares the joy of a homemade delight for breakfast together!!! That sounds like an impossible dream!! But it is real!!! Thanks for the moment!!!!
Raspberry danish is my most favorite to purchase so if I can now MAKE it - I'm SO loving it! Thanks for sharing this; can't wait to try!
I made this today...I don't know how you kept it all in when you rolled it. THe first one was a big mess but when I made the second one I used half of the half of filling and left a good inch to seal it and it still squished out. YUMMY but kinda messy. Hubby is taking this to work tomorrow to feed his peeps.
Thank you for posting this! I made it today and it was extremely delicious. I used the "recipe" from the link you posted and followed your directions, but mine never looked anything like your pictures. It also seemed that I had about 3 times as much filling as I needed, even though I followed the recipe. Curious - do you usually have leftover filling? I think I should have used a lot less to keep it from spilling out everywhere. Just curious what I might have done differently.
Thanks for all the baking tips and tricks. 🙂
Huh. I don't remember having extra filling. I haven't made it in a while, but I'll pay attention next time I do!
No offense but the recipe is not on the Taste of home site!
Oh goodness, thanks for letting me know! I guess they changed the link. I updated the post, but here's a link for you as well: https://www.tasteofhome.com/recipes/contest-winning-raspberry-coffee-cake/