Raspberry Coffee Cake

1 TBS active dry yeast
1/3 cup warm water
1/2 cup warm sour cream
1 egg
1/4 cup butter, melted
1/4 cup sugar
1 tsp salt
2 1/4-to 2-1/2 cups flour
1 8 oz pkg cream cheese softened
1 egg
1/2 cup sugar
1 teaspoon salt
1/2 cup raspberry jam
1 1/2 cups powdered sugar
1 tsp vanilla
2 TBS 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 until doubled, about 1 1/2 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 the filling to within 1/2 in of edges. Spoon the 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, Bake about 30 minutes or until golden brown. Remove from pan to a wire rack. Combine glaze ingredients: drizzle over warm coffee cakes. Yield 2 loaves, serves 10-12

Recipe Summary:
Yield: Serves 10-12
Cook Time: 30-40 Minutes

Other recipes by The Garden Cottage B&B:
Baked Eggs Santa Fe Style
Blueberry Cream Cheese Stuffed Baked French Toast
Nut Ball Coffee Cake
Cowboy Casserole
Cinnamon Chip Applesauce Coffeecake
Egg Sausage Quiche
Green Chili Fritatta
Spinach Artichoke Quiche
Tomato Basil Swiss Cheese Quiche
Taco Soup
Orange Cranberry English Scones
Raspberry Butter
Lemon Curd
Best Ever Apple Pudding
Potato Bacon Soup
Apple Dumplings
Breakfast Lasagna

Recipe Provided By:
The Garden Cottage B&B
Cedar City, UT

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