Raspberry Coffee Cake ~ Taste of Home

1 T dry yeast
1/3 c. warm water
1/2 c. warm sour cream
1 egg
1/4 c. butter, melted
1/4 c. sugar
1 tsp. salt
2 1/4 to 2 1/2 c. flour
FILLING:
8 oz. cream cheese, softened
1 egg
1/2 c. sugar
1 tsp. vanilla
1 tsp. salt
1/2 c. raspberry jam
GLAZE:
1 1/4 c. powdered sugar
1 tsp. vanilla
2 T milk

IN a large bowl, dissolve yeast in warm water. Stir in sour cream, egg, butter, sugar and salt. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead 20 times or until smooth. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/4 hours.

In a mixing bowl, beat cream cheese, egg, sugar, vanilla and salt until smooth; set aside Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12x8" rectangle. Spread filling to within 1/2" of edges. Spoon jam lengthwise over half of filling. Roll up jelly-roll style, starting with the long side with the jam. Pinch seams to seal; tuck ends under.

Place loaves seam side down on a greased baking sheet. With a sharp knife, cut shallow slashes across the top of each. Cover and let rise until doubled, about 30 min. Bake at 375F for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Combine glaze ingredients; drizzle over warm coffee cakes.

YIELD: 2 loaves