Dessert Recipe: Layered Raspberry Coffee Cake
Mother’s Day is just around the corner and I have a special treat to celebrate. This Layered Raspberry Coffee Cake, also known as a Swedish Flop, would be perfect for breakfast or brunch.
This recipe calls for making a delicious filling that is made on the stove top and has a bit of flour in it to give it a wonderful texture. It may sound strange if you have never tried this style of frosting or filling before, but trust me, it is fantastic.
The layer of jam is optional but I really enjoyed the flavor and would not skip it. It tasted so good with the creamy filling and the cake. If you prefer you could use strawberry jam instead of raspberry. Many thanks to Meeshiesmom for this recipe!
Layered Raspberry Coffee Cake
Yield: One 10 x 7 inch cake
1 package Dry Yeast (2 1/4 t.)
1/2 C Milk
1/2 C Butter, cold
2 C Flour
1/2 t Salt
2 Egg Yolks, beaten
1 t Vanilla
1/4 C Butter, cold
1/3 C Brown Sugar
1 t Cinnamon
3 T Flour
1/4 t Salt
1/2 C Milk
1/2 C Butter, softened
1/2 C Powdered Sugar
1 t Vanilla
Additional Powdered Sugar for dusting
Plus 1 small jar raspberry jam, if using. Stir it well so it is spreadable.
1. In a small sauce pan, scald the milk and set aside for 20 minutes to cool. While the milk is cooling, sift the flour and salt and then cut the butter into small pieces. Cut the butter and flour mixture together until incorporated into pea sized pieces. Add the yeast to the milk and let sit for 5 minutes or until frothy. Mix the eggs and vanilla together. Add the yeast mixture to the eggs and then combine that into to the flour mixture. Form into a ball, leave in the bowl, cover and refrigerate for one hour.
2. While the dough is resting, combine the butter, brown sugar and cinnamon together until crumbly. After an hour, remove the dough from the bowl and spread into a well-greased 10 x 7 inch pan. (Alternatively you can use an 8x8 inch pan). Spread the topping over the dough. Cover and let rest in a warm place for one hour. Bake in a preheated 350 degree oven for 30-35 minutes. Remove and cool.
3. While the cake is cooling, prepare the topping. Mix together the flour and salt in a small sauce pan over low heat. Add the milk and stir constantly until the flour mixture has thickened to a paste. Remove from heat and allow to cool completely. Beat the butter, sugar and vanilla together until light and fluffy. Gradually add the cooled flour mixture. Mix until creamy. Split the cake in half length-wise and spread the filling on the one layer. Add the top layer and sprinkle with powdered sugar. Optional: You can add a layer of fruit such as jam on top of the filling before adding the top layer if you like. Stir it well before spreading it on top of the filling so that it is easier to spread.
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