I grew up with my grandma making this coffee cake every year at Christmas and this year I tried making it myself for the first time. It’s definitely not a fast recipe as it takes some advance planning but it’s easy and really tastes wonderful! It turned out so great for the holiday I made it again recently just for myself and have been enjoying it with my morning coffee. The recipe calls for apricot, cherry, raspberry or almond filling (paste, not pie filling) but I didn’t have that on hand this last time so I made it with cinnamon and raisins and it was equally good. Apricot, however, is still my all-time favorite.
Here’s the recipe, exactly as I got it from my Grandma. It makes 4 coffee cakes but they do freeze well.
What you’ll need:
3-4 cans pastry filling (depends how much you use per roll) or 2 recipes cinnamon roll filling plus raisins
4 cups (rounded) all purpose flour, unsifted
1 cup margarine
1 cup milk, scalded and cooled to lukewarm
1/2 cup sugar
1 tsp salt
1 pk dry yeast (3 1/2 tsp)
What to do:
– Cut the margarine into the flour and set aside.
– Add the sugar, salt, and yeast to the lukewarm milk and let stand for 5-10 minutes.
– Beat the 3 eggs and add to the milk mixture.
– Add the flour mixture to the milk/egg mixture and blend to form a heavy dough.
– Leave in the bowl, cover, and refrigerate overnight or til firm (at least 8 hours).
– Divide the dough into 4 parts.
– Roll each into a rectangle 1/8 – 1/4″ thick (thinner dough = more ‘layers’ in the final coffee cake).
– Spread the rectangle with filling.
– Roll the rectangle up (like a jelly roll).
– Connect the ends of the roll to make a donut-like circle. Overlap the ends slightly to seal.
– Transfer to a baking dish.
– Cover and let rise in a warm place for approx 2 1/2 hours.
– Bake at 350° approx 30 minutes or until lightly browned.
– Frost or glaze as desired (I think I over did it on the one in the picture, ha).