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French Coffee Cake

By: Chandra Allen

A delicious French Coffee Cake made with Tillamook Butter and Sour Cream. Perfect for breakfast or dessert, this easy-to-make recipe is sure to be a hit!

75min serves 2 loaves


  • 4 cups flour

  • 14cup sugar

  • 1 tsp salt

  • 12lb Tillamook Extra Creamy Unsalted Butter 

  • 1 cup warm milk

  • 3 eggs separated

  • 1 package yeast

  • 14cup warm water (100 degrees for dissolving yeast)

  • 2 tsp cinnamon, mixed with 1 c sugar

  • 1 cup chopped nuts

  • 1 14cup confectioner’s sugar mixed with a little milk for glazing.

  • raisins or dried cranberries (optional)

  1. Sift flour, sugar and salt into a mixing bowl. Stir to combine.

  2. Cut in butter until the size of peas.

  3. Add 1 cup warm milk and well-beaten egg yolks, stirring until soft dough is formed.

  4. Add yeast that has dissolved in warm water for 10 minutes. Beat.

  5. Let your dough stand in a cool place (refrigerator) overnight.

  6. Divide dough into two balls. Roll each out into a 1/4 inch thick rectangle.

  7. Spread with egg whites that have been stiffly beaten.

  8. Sprinkle with cinnamon-sugar mixture, chopped nuts, raisins or dried cranberries (optional).

  9. Roll up your dough, starting with the long side. Place seam-side down on a greased pan in a warm place until doubled in size.

  10. Bake at 350°F for 30 minutes.

  11. Frost while warm with confectioner’s sugar glaze. You can eat one Christmas morning and freeze one for New Year’s morning!