I love coffee cake. Always have. When I was younger I would purchase the box mix and make it. Except not in a bundt cake. This one I did make in a bundt pan. I have been over the years collecting bundt pans. I have quite a few, but my favorite is the standard one. I have also moved from the box to scratch. It is cheaper to make it from scratch.
I think that Cinnamon and Raisin are a great combination, especially in a coffee cake. I forgot one thing while making this cake. After measuring the raisins I should have mixed them in with a bit of flour. When you do that, the raisins do not sink to the bottom. You can do that with almost any thing such as chocolate chips, nuts and other add ins. My raisins did not have flour added so they sunk to the bottom.
Even with that said, the crumb in the cake was pretty darned good, it was very buttery and moist. This is perfect with a cup of coffee in the morning. If there are any leftovers, just serve it as dessert later in the evening.
CINNAMON RAISIN COFFEE CAKE
1 1/2 cups butter
1 1/2 cups white sugar
2 teaspoons vanilla
1 1/2 cups yogurt
3 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts
1/2 cup raisins
2 teaspoons cinnamon
3/4 cup light brown sugar
Preheat oven to 325 degrees.
Beat butter and white Sugar together until well combined. Add vanilla and eggs one at a time. Add yogurt and combine well. In another large bowl sift flour, baking powder, soda and salt together. Add to egg mixture. In a small bowl combine nuts, raisins, cinnamon and brown sugar.
Sprinkle 1/3 of the raisin mixture into a prepared bundt pan, followed by a layer of batter. Continue layering until all batter and nut mixture is used up.
Bake cake for 1 hour and 20 minutes or until a toothpick inserted in the center comes clean.
Peace be with you,
Copyright 2015 Veronica Gantley.
Photos courtesy of My Catholic Kitchen; all rights reserved.