Sharing this beautiful coffee cake with overnight guests is a joy. If you don’t have cardamom or don’t care for it, substitute nutmeg, cinnamon or allspice.
—CAROL GAUS ELK GROVE VILLAGE, IL
PREP: 15 MIN. + RISING • BAKE: 20 MIN. + COOLING • MAKES: 12 SERVINGS
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 the dough into a 15x9-in. rectangle. In a small bowl, combine cheese, honey, cardamom and almond extract. Spread the 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 the ring seam side down in a parchment paper-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 the confectioners’ sugar and milk; drizzle over cake.