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Rasberry Coil Coffeecake

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Submitted by NardGard

Raspberry coil coffeecake made from rolled dough ropes swirled into a spiral, spread with raspberry preserves, and finished with a sweet powdered sugar glaze.

YIELD

1 Cake

PREP

45 min

COOK

25 min

READY

1 hrs

This coffeecake gets its shape from six ropes of dough coiled into a wide spiral on a cookie sheet, with raspberry preserves spread across the top before the final rise. The coil technique gives you more surface area for the jam to cling to than a standard loaf, so you get fruit flavor in almost every bite.

The 30-minute rise after shaping is key. Let the coil double in size before it goes in the oven, otherwise you’ll end up with dense, bready layers instead of a soft pull-apart texture. The glaze goes on while the cake is still warm so it seeps into the ridges of the spiral.

Kitchen Tips

  • Roll the dough ropes on a lightly floured surface to prevent sticking, but don’t over-flour or the coils won’t stick to each other.
  • Overlap each new rope about an inch onto the previous one. This keeps the spiral from separating during baking.
  • Spread the preserves gently with the back of a spoon so you don’t deflate the shaped dough.
  • Serve warm for the best texture. The glaze firms up as it cools.

Variations

  • Swap raspberry preserves for apricot or strawberry jam.
  • Add a sprinkle of sliced almonds over the glaze while it’s still wet.
  • Mix a pinch of cinnamon into the dough ropes before coiling for a spiced version.

Ingredients

¼ 0.3
7-Up Refrigerator Dough *
79
CUP ML RASPBERRY JAM *
½ 118
2 10
TEASPOONS ML MILK
Glaze
1 237
1 5
TEASPOON ML BUTTER
or margarine, soften
2 30
TABLESPOONS ML MILK
hot

Directions

Pre-heat oven to 375~.

Divide dough into 6 pieces. On a lightly floured surface, roll each piece to an 18 inch rope.

Beginning at the center of a greased large cookie sheet, make a loose swirl with the first rope.

Add a second rope, overlapping about 1inch of the first one; Coil second rope around first rope.

Continue adding the remaining ropes in the same manner Spread preserves evenly over the dough.

Cover loosely with wax paper; let rise in a warm place until double, about 30 minutes.

Bake at 375~ for 20 to 25 minutes until golden brown.

Remove from cookie sheet and drizzle glaze on warm coffeecake.

Serve warm.

GLAZE: Mix ingredients together until smooth. Drizzle over coffee cake.


* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 56g (2.0 oz)
Amount per Serving
Calories 188 6% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 11mg 0%
Total Carbohydrate 15g 15%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
 

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