Stollen Coffee Cake
Elevate your holiday baking with this irresistibly festive Stollen Coffee Cake, a delightful fusion of traditional German stollen and classic coffee cake. Bursting with golden raisins, dried cranberries, and crunchy almonds, this yeasted cake is gently spiced with cinnamon and nutmeg, offering a warm, aromatic flavor profile. A hidden layer of marzipan adds a decadent surprise, while a generous dusting of powdered sugar gives it a snow-kissed finish. Perfectly soft and slightly sweet, this holiday favorite is ideal for brunch, dessert, or pairing with a steaming cup of coffee or tea. Its impressive presentation and rich, comforting flavors make it a show-stopping centerpiece for your festive gatherings.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.5 cups Granulated sugar
- 0.5 teaspoons Salt
- 2.25 teaspoons Active dry yeast
- 0.75 cups Whole milk
- 0.5 cups Unsalted butter
- 1 teaspoons Vanilla extract
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 2 Large eggs
- 0.5 cups Golden raisins
- 0.5 cups Dried cranberries
- 0.5 cups Chopped almonds
- 4 ounces Marzipan (optional)
- 0.25 cups Powdered sugar (for dusting)
Instructions
In a large mixing bowl, combine the flour, sugar, salt, yeast, cinnamon, and nutmeg. Mix well.
In a small saucepan, heat the milk and butter over low heat until the butter melts. Allow the mixture to cool until warm (not hot).
Add the warm milk-butter mixture, vanilla extract, and eggs to the dry ingredients. Mix until a soft dough forms.
Knead the dough on a lightly floured surface for 6–8 minutes or until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook to knead for about 5 minutes.
Gently fold in the golden raisins, dried cranberries, and chopped almonds until evenly distributed throughout the dough.
Cover the dough with a clean kitchen towel and allow it to rise in a warm place for 1–1.5 hours, or until doubled in size.
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
Punch down the risen dough and transfer it to the prepared pan, pressing it evenly into the bottom of the pan.
If using marzipan, roll it into a thin log and press it gently into the center of the dough, lengthwise, before folding the dough over to encase it.
Allow the dough to rest in the pan for 20 minutes before baking, covered loosely with a towel.
Bake in the preheated oven for 35–40 minutes, or until the top is golden brown and the cake sounds hollow when tapped.
Remove the cake from the oven and let it cool completely in the pan on a wire rack.
Dust generously with powdered sugar before serving. Slice and enjoy with coffee or tea.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 125 mg | 5% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 30.3 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 257 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
