Raisin Cheese Filled Coffee Cake
Source: The California Raisin Marketing Board
Makes 12 to 16 servings

Filling:
1 1/2 cups raisins
2 tablespoons lemon juice
1 package (8 ounces) cream cheese, softened
1 egg plus 1 egg yolk
1/4 cup sugar
Grated peel of 1 lemon
1/2 cup chopped walnuts

Coffee Cake:
2 packages active dry yeast
1/2 cup warm water (110 to 115 F)
1 cup milk
1/4 cup butter or margarine
1/2 cup sugar
1 teaspoon salt
1 teaspoon ground cardamom
2 eggs, beaten
5 1/2 to 6 cups flour
3/4 cup apricot preserves
California raisins, candied fruits and whole nuts; for garnish

Toss together raisins and lemon juice. Beat cream cheese, egg and egg yolk at medium speed with electric mixer until well blended, about 3 minutes. Add sugar, mix well. Stir in raisin mixture, lemon peel and walnuts. Chill well.
For coffee cake, dissolve yeast in water. Scald milk; stir in butter, sugar, salt and cardamom. Cool to lukewarm; stir in yeast and eggs. Mix in 4 1/2 cups of the flour; beat thoroughly. Turn out onto floured board; knead about 10 minutes, adding enough of the remaining flour to make a smooth and satiny dough. Place in greased bowl; cover and let rise in warm place until doubled in bulk, about 1-1/2 hours.

Punch down. On lightly floured board, roll and stretch into 22 x 12-inch rectangle. Spread with Raisin-Cheese Filling to within 1 inch of long edges. Roll from long side as for jelly roll; pinch edges to seal. Carefully fit into deep 10-inch tube pan, sealing ends together. Cover; let rise in warm place until almost doubled in bulk, about 2 hours. Bake in 350° F oven 60 to 70 minutes, until golden brown. Cool in pan 15 minutes before turning out onto rack to cool completely.

Melt apricot preserves over low heat, stirring constantly. Strain; cool to lukewarm. Placed cooled cake on serving plate; brush with warm preserves. Garnish with fruits and nuts.