Ricotta-Raisin Coffee Cake
Ricotta-Raisin Coffee Cake takes around 35 minutes from beginning to end. One serving contains 193 calories, 5g of protein, and 3g of fat. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 12. This recipe from Taste of Home requires almond extract, ground cardamom, confectioners' sugar, and golden raisins. It works well as a breakfast.
Instructions
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.
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Pinch ends together to form a ring.
Place seam side down in a parchment paper-lined 9-in. round baking pan. Cover and let rise until doubled, about 30 minutes.
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.
Recommended wine: Cream Sherry, Port Wine, Moscato Dasti
Cream Sherry, Port Wine, and Moscato d'Asti are my top picks for Coffee Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.
NV Johnson Estate Cream Sherry
Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "