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Yeast Raised Raspberry Coffeecake
No matter the occasion, this YEAST RAISED RASPBERRY COFFEECAKE will be a hit at your next brunch!
Course
Breakfast
Prep Time
1
hour
hour
30
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
2
hours
hours
5
minutes
minutes
Servings
16
servings
Calories
194
kcal
Author
Heather Kinnaird
Ingredients
2 ½
cups
flour
¼
cup
granulated sugar
.75
ounce
envelope of active dry yeast
1
tsp
salt
1
cup
milk
I use whole milk when baking
½
cup
butter
2
eggs
1
tsp
vanilla
2
cups
of raspberry pie filling
Instructions
in a small saucepan warm the milk with the butter, and heat until the butter melts
in the bowl of a stand mixer combine the flour, sugar, yeast and salt
mix in the milk, eggs, and vanilla (the dough will be very sticky)
cover and let rise until doubled in volume (about 45 minutes)
butter a 13 x 9 baking dish
pour batter into the dish
drop pie filling by the spoonful over the batter and swirl with a knife
cover and let rise 30 minutes
heat oven to 350 degrees
bake coffeecake for 35 minutes
cool slightly before cutting
serve warm
Nutrition
Calories:
194
kcal
|
Carbohydrates:
28
g
|
Protein:
3
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Cholesterol:
37
mg
|
Sodium:
218
mg
|
Potassium:
61
mg
|
Fiber:
1
g
|
Sugar:
10
g
|
Vitamin A:
230
IU
|
Vitamin C:
6.3
mg
|
Calcium:
32
mg
|
Iron:
1.2
mg