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Raisin Buttermilk Coffee Cake Recipe

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Folks will be lining up in your kitchen while this coffee cake is baking- then they'll come back for more once they've tasted it! Along with aah-some aroma and flavor, the fruity treat from Lauren Heyn of Oak Creek, Wisconsin is light and tender- and sure to be a hit whenever you serve it.

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12-15 Servings
Prep: 15 min. Bake: 35 min.

Ingredients

1 cup packed brown sugar
1 cup chopped nuts
1/3 cup butter, melted
2 tablespoons all-purpose flour
4 teaspoons ground cinnamon
BATTER:
1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2 cups buttermilk
1 cup raisins

Directions

In a bowl, combine the first five ingredients until mixture resembles coarse crumbs; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.
Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in raisins. Spread half of the batter into a greased 13-in. x 9-in. baking pan. Sprinkle with half of the crumb mixture. Carefully spread with remaining batter and sprinkle with remaining crumb mixture.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Yield: 12-15 servings.

Nutrition Facts: 1 serving (1 piece) equals 421 calories, 16 g fat (7 g saturated fat), 57 mg cholesterol, 339 mg sodium, 65 g carbohydrate, 2 g fiber, 7 g protein.

Raisin Buttermilk Coffee Cake published in Country Woman March/April 2000, p41

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