Raisin Buttermilk Coffee Cake Recipe
Raisin Buttermilk Coffee Cake Recipe photo by Taste of Home

Raisin Buttermilk Coffee Cake Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:12-15 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 12-15 servings

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

Nutritional 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.

Directions

  1. In a bowl, combine the first five ingredients until mixture resembles coarse crumbs; set aside.
  2. In another bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.
  3. 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.
  4. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Yield: 12-15 servings.
Originally published as Raisin Buttermilk Coffee Cake in Country Woman March/April 2000, p41

Nutritional 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.

Reviews for Raisin Buttermilk Coffee Cake

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 31, 2014

"If I want to use vegetable oil instead of butter to make the cake moister, how much oil should I use?"

MY REVIEW
Reviewed Nov. 3, 2013

"This is a good recipe, but the cake could use more of the crumbled mixture and i had a problem with sinking raisins in the batter...they were all at the bottom. Otherwise, i thought it was pretty good."

MY REVIEW
Reviewed Feb. 15, 2012

"This coffee cake is so good and moist, even my finicky son loves it."

MY REVIEW
Reviewed Jun. 13, 2009

"OhMyGoodness, this cake is absolutely awesome. Comfort food at its best!!"

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