Ricotta-Raisin Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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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. 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:
1. 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.
2. Place seam side down in a parchment paper-lined 9-in. round baking pan. Cover and let rise until doubled, about 30 minutes.
3. 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. Yield: 12 servings.
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