Ingredients

The following ingredients have 16 Servings
  • 2 1/2 cups flour
  • 1/4 cup sugar
  • .75 ounce envelope of active dry yeast
  • 1 tsp salt
  • 1 cup milk (I use whole milk when baking)
  • 1/2 cup butter
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups of raspberry pie filling

Instruction

  • in a small saucepan warm the milk with the butter, and heat until the butter melts
  • in the bowl of a stand mixer combine the flour, sugar, yeast and salt
  • mix in the milk, eggs, and vanilla (the dough will be very sticky)
  • cover and let rise until doubled in volume (about 45 minutes)
  • butter a 13 x 9 baking dish
  • pour batter into the dish
  • drop pie filling by the spoonful over the batter and swirl with a knife
  • cover and let rise 30 minutes
  • heat oven to 350 degrees
  • bake coffeecake for 35 minutes
  • cool slightly before cutting
  • serve warm