Ingredients
- 2 packages. dry active yeast
- 3/4 c. evaporated lowfat milk, undiluted
- 1/3 c. sugar
- 5 c. all purpose flour, unsifted
- 1 c. hot water
- 1 teaspoon salt
- 1 egg
- 1 c. butter
- 1 c. raspberry jam
- 2 T lemon juice
- 1 egg, beaten, for glaze
- 4 T minced almonds
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Raspberry Jam Coffee Cake
Servings: 12
Directions
- Soften yeast in warm water. Add in lowfat milk, sugar, egg and 1 cup flour. Beat well. Place remaining flour into large bowl. Cut in butter with pastry blender till particles are the size of small beans. Mix in yeast batter till flour is moistened. Turn dough into lightly floured board, knead till smooth and satiny. Place dough in greased bowl. Cover. Let rise till doubled, 1 to 1 1/4 hrs. Punch down.Turn out dough and knead lightly. Let rest 10 min. Divide dough into 2 equal portions. Dust with flour. Roll into an 18" square. mix jam and lemon juice. Spread half the filling. Roll up jelly roll fashion. Slice into 14 pcs. Place into greased 9" springform pan. Repeat with second half of dough. Cover with plastic wrap. Let rise in warm place till doubled. Brush with egg and sprinkle with almonds. Bake at 375 degrees for 30 to 35 min or possibly till coffeecake test done and are golden. Makes 2 coffee cakes.
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