Raisin Cheese-filled Coffee Cake

Family and guests will love the layers of flavor.




    • 1 1/2 cups California raisins
    • 2 tablespoons lemon juice
    • 1 package (8 ounces) light cream cheese, softened
    • 1 egg plus 1 egg yolk
    • 1/4 cup sugar
    • Grated peel of 1 lemon
    • 1/2 cup chopped walnuts

    Coffee Cake

    • 2 package active dry yeast
    • 1/2 cup warm water (110°F to 115°F)
    • 1 cup milk
    • 1/4 cup butter or margarine
    • 1/2 cup sugar
    • 1 teaspoon salt
    • 1 teaspoon ground cardamom
    • 2 eggs, beaten
    • 5 1/2 cups flour, divided
    • 3/4 cup apricot preserves
    • California raisins, candied fruits and whole nuts; for garnish


    Toss together raisins and lemon juice. Beat cream cheese, egg and egg yolk at medium speed with electric mixer until well blended, about 3 minutes. Add sugar, mix well. Stir in raisin mixture, lemon peel and walnuts. Chill well.

    For coffee cake, dissolve yeast in water. Scald milk; stir in butter, sugar, salt and cardamom. Cool to lukewarm; stir in yeast and eggs. Mix in 4 1/2 cups of the flour; beat thoroughly. Turn out onto floured board; knead about 10 minutes, adding enough of the remaining flour to make a smooth and satiny dough. Place in greased bowl; cover and let rise in warm place until doubled in bulk, about 1 1/2 hours.

    Punch down. On lightly floured board, roll and stretch into 22×12-inch rectangle. Spread with Raisin-Cheese Filling to within 1 inch of long edges. Roll from long side as for jelly roll; pinch edges to seal. Carefully fit into deep 10-inch tube pan, sealing ends together. Cover; let rise in warm place until almost doubled in bulk, about 2 hours. Bake at 350°F for 60 to 70 minutes until golden brown. Cool in pan 15 minutes before turning out onto rack to cool completely.

    Melt apricot preserves over low heat, stirring constantly. Strain; cool to lukewarm. Placed cooled cake on serving plate; brush with warm preserves. Garnish with fruits and nuts.

    Nutrition Facts Per Serving

    Calories 250 (24% from fat); Total Fat 6g (sat 2.5g, mono 1g, poly 1g, trans 0g ); Cholesterol 45mg; Protein 6g; Carbohydrate 44g; (Dietary Fiber 2g; Sugars 14g; ); Iron 2mg; Sodium 160mg; Calcium 59mg; Potassium 154mg

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