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Raspberry Lemonade Coffee Cake
Quick Facts
Prep Time: 50 minutes
Rise Time: 1-1/2 hours
Bake Time: 25 to 30 minutes
Yield: 2 coffee cakes
Ingredients
- 1/4 cup warm water (100° to 110°F)
- 2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
- 1 teaspoon sugar
- 3/4 cup warm milk (100° to 110°F)
- 1 egg
- 1/2 cup butter OR margarine, softened
- 1/2 cup sugar
- 1/2 teaspoon salt
- 3-3/4 to 4-1/2 cup all-purpose flour
Raspberry Lemon Filling
- 2 containers (6 ounces each) fresh raspberries (about 3 cups)
- 1 tablespoon Argo® Corn Starch
- 1 cup prepared lemon curd
Glaze
- 1/2 cup powdered sugar
- 1 teaspoon butter OR margarine, softened
- 1 to 2 tablespoons milk
- 1/2 teaspoon pure vanilla extract
Directions
- Combine water, yeast and 1 teaspoon sugar in a small bowl; let stand for 5 minutes. Yeast mixture should be foamy. Combine warm milk, egg and butter in large mixer bowl. Add yeast mixture, 2-1/2 cups flour, sugar and salt. Beat for 2 minutes, scraping bowl occasionally. Add enough remaining flour to make a soft dough.
- Knead on a lightly floured surface for 6 to 8 minutes, until dough is smooth and elastic. Place dough in a greased bowl, turning once to coat. Cover and let rise in a warm, draft-free place for 1 hour. Dough will not necessarily double.
- Punch dough down. Divide dough in half. Roll each half into a 14 x 12-inch rectangle on a lightly floured surface. Place on a greased baking sheet. Spread 1/2 cup lemon curd in a 14 x 4-inch strip down center of the dough. Toss raspberries with corn starch and sprinkle half of the berries over the lemon curd.
- Make 1-inch wide cuts with a sharp knife or scisssors on both sides of the dough, stopping about 1-inch before the filling . Fold each cut section of dough over the filling to resemble a braid. Repeat with second coffee cake. Cover and let rise 30 minutes.
- Preheat oven to 350°F. Bake for 25 to 30 minutes, or until golden brown. Cool for 15 minutes on baking sheet before transferring to serving platter.
- For glaze, combine powdered sugar, butter, vanilla and enough milk to reach desired consistency. Drizzle over warm coffee cakes.
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