Rasberry Coil Coffeecake
Yield
1 CakePrep
45 minCook
25 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | batch | 7-Up Refrigerator Dough | |
| ⅓ | cup |
raspberry jam
|
*
|
| ½ | cup |
powdered sugar
|
|
| 2 | teaspoons |
milk
|
|
| Glaze | |||
| 1 | cup |
powdered sugar
|
|
| 1 | teaspoon |
butter
or margarine, soften |
|
| 2 | tablespoons |
milk
hot |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.3 | batch | 7-Up Refrigerator Dough | |
| 79 | ml |
raspberry jam
|
*
|
| 118 | ml |
powdered sugar
|
|
| 1E+1 | ml |
milk
|
|
| Glaze | |||
| 237 | ml |
powdered sugar
|
|
| 5 | ml |
butter
or margarine, soften |
|
| 3E+1 | 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.
