Best 2 Raspberry Danish Coffee Cake Recipes
Indulge in the delightful aroma of freshly baked Raspberry Danish Coffee Cake, a delectable treat that combines the best of both worlds. This irresistible pastry features layers of sweet, tender coffee cake batter, swirled with a vibrant raspberry filling and topped with a generous crumb topping. Each bite offers a perfect balance of flavors and textures, with the moist coffee cake base complementing the tangy raspberry filling and the crunchy crumb topping adding a delightful textural contrast. Perfect for breakfast, brunch, or as an afternoon snack, this Raspberry Danish Coffee Cake is sure to satisfy your sweet cravings. Additionally, this article provides variations of this classic recipe, including a gluten-free and vegan version, ensuring that everyone can enjoy this irresistible treat. Whether you're a seasoned baker or just starting out, these easy-to-follow recipes will guide you through the process of creating this delectable coffee cake in your own kitchen.
Here are our top 2 tried and tested recipes!
EASY RASPBERRY CREAM CHEESE DANISH/COFFEE CAKE/PIE
On our way home, I asked my husband to just quickly stop at the store for milk. While there, he started to describe a dessert that he wanted me to make, but his description was, let's just say, lacking. Was it a Danish? Coffee Cake? Pie? Sweet Roll? I didn't know what he was talking about. One hour later, we emerged with a bag...
Provided by Family Favorites
Categories Other Breakfast
Time 50m
Number Of Ingredients 7
Steps:
- 1. *Please Note: Prep time does not include defrosting dough or rise times. Night before, place frozen bread loaf in a large ziplock bag with the inside of the bag sprayed with Pam. Place in fridge overnight.
- 2. Mix softened cream cheese, vanilla and powdered sugar with hand mixer until light and fluffy. Set aside.
- 3. Roll out bread dough between 2 pieces of lightly sprayed parchment paper to form a 12x16 rectangle. Remove top parchment leaving bottom parchment in place. (By leaving this, I have found it is much easier to get it transferred to the cookie sheet.) Cover loosely with plastic wrap lightly sprayed with Pam and let rest for 10-15 minutes.
- 4. Remove plastic wrap. On long sides, slice dough every 1 1/2" toward center leaving 5" wide center area uncut. (see photo) Spread raspberry filling in a 4" strip down center of dough leaving 1/2" plain before reaching side cuts. Also leave 1 1/2" at either end plain. Dot with cream cheese mixture.
- 5. Fold short ends over filling at either end. Then, alternating sides, fold strips over top of dough at slight angle. (see photo) Transfer pastry on parchment paper to cookie sheet. Cover loosely with sprayed plastic wrap and allow to rise in a warm place for 1 hour.
- 6. Remove plastic wrap and bake at 350 degrees for 18-25 minutes. Tent loosely if browning too quickly. (I use a very hot gas oven and oven temps vary, so watch closely.)
- 7. When done, remove from oven. Brush with a little melted butter. Microwave canned frosting until thinned. Drizzle desired amount over pastry. Sprinkle with chopped nuts, if desired. ( I find that this type of frosting works just as well as homemade powdered sugar glaze, setting up beautifully.)
- 8. Serving Suggestion: Cut into 1 1/2-2" strips. Drizzle pastry and plate with additional glaze, powdered sugar and/or a little thinned raspberry jam warmed in microwave. (see pics)
RASPBERRY DANISH COFFEE CAKE
Either raspberry, blueberry, or sweetened cottage cheese/cream cheese mixture would be good in this. I used raspberry. I also cut it into two loaves, as it was too big for my baking sheet.
Provided by Cindy Bohn
Categories Fruit Breakfast
Time 3h35m
Number Of Ingredients 8
Steps:
- 1. Combine 1 c. flour, sugar, salt, and yeast. Beat in water and butter. Beat for 2 minutes more. Add egg and 3/4 c. flour; beat 2 minutes. Add remaining flour. On lightly floured surface, knead dough until smooth and elastic. Shape dough into ball. Place dough in large greased bowl. Cover and let rise until doubled in size, about 1 hour.
- 2. Punch down dough. Turn onto lightly floured surface; cover, and let rest 15 minutes. Grease a large baking sheet.
- 3. On lightly floured surface, roll dough out into large rectangle. Spread jam down the center of the dough, leaving 3 inch border on all sides.
- 4. Use a pastry wheel to cut dough on both sides of filling, started on outside edge, into 1 inch strips, just touching the jam. Fold dough down, alternating sides, to make a braided design. Place on baking sheet, cover, and let rest 1 hour.
- 5. Preheat oven to 350. Bake until golden for about 20 minutes. Let cool for 15 minutes, then serve warm.
Tips:
- Use fresh raspberries for the best flavor. If fresh raspberries are not available, you can use frozen raspberries that have been thawed and drained.
- If you don't have a food processor, you can use a pastry blender or two forks to cut the butter into the flour.
- Be sure to chill the dough for at least 30 minutes before rolling it out. This will help the dough to be less sticky and easier to work with.
- When filling the coffee cake, be sure to spread the raspberry filling evenly over the bottom of the dough. You don't want the filling to be too thick or too thin.
- Bake the coffee cake until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the coffee cake cool for at least 15 minutes before serving. This will help the filling to set.
Conclusion:
This raspberry Danish coffee cake is a delicious and easy-to-make treat that is perfect for any occasion. The sweet and tart raspberries are a perfect complement to the moist and flavorful coffee cake. This cake is sure to be a hit with family and friends alike.
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