- 2/3 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (8 ounces) plain yogurt
- 1/2 cup raisins
- 1/2 cup walnuts, chopped
- 1/3 cup packed brown sugar
- 2 teaspoons ground cinnamon
- In a bowl, beat sugar, oil, eggs and vanilla until smooth. Combine flour, baking soda and salt; add to the sugar mixture alternately with yogurt. Stir in raisins. Pour half of the batter into a greased 9-in. square baking pan.
- Combine topping ingredients; sprinkle half over batter. Top with remaining batter and topping. Cut through batter with a knife to swirl the topping.
- Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 9 servings.
Originally published as Cinnamon-Raisin Coffee Cake in Quick Cooking January/February 2000, p49
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