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Ricotta-Raisin Coffee Cake

Total Time

Prep: 15 min. + rising Bake: 20 min. + cooling


12 servings

These few ingredients go together quickly so I can have a warm coffee cake to serve overnight guests for breakfast. If you don't have or don't like cardamom, substitute any sweet spice. I recommend ground nutmeg, cinnamon or allspice. —Carol Gaus, Elk Grove Village, Illinois
Ricotta-Raisin Coffee Cake Recipe photo by Taste of Home


  • 1 loaf (1 pound) frozen bread dough, thawed
  • 1 cup part-skim ricotta cheese
  • 1/4 cup honey
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon almond extract
  • 1 cup golden raisins
  • 1/4 cup confectioners' sugar
  • 2 to 3 teaspoons fat-free milk


  1. On a lightly floured surface, roll dough into a 15x9-in. rectangle. In a small bowl, combine cheese, honey, cardamom and almond extract. Spread filling to within 1/2 in. of edges. Sprinkle with raisins. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Pinch ends together to form a ring.
  2. Place seam side down in a parchment-lined 9-in. round baking pan. Cover and let rise until doubled, about 30 minutes.
  3. Preheat oven to 350°. With a sharp knife, make 12 shallow slashes in top of coffee cake. Bake 20-25 minutes or until golden brown. Cool on a wire rack. In a small bowl, combine confectioners' sugar and milk; drizzle over cake.

Nutrition Facts

1 slice: 203 calories, 3g fat (1g saturated fat), 6mg cholesterol, 240mg sodium, 37g carbohydrate (18g sugars, 2g fiber), 7g protein.

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