Raisin Buttermilk Coffee Cake Recipe
Raisin Buttermilk Coffee Cake Recipe photo by Taste of Home
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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.
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:12-15 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 12-15 servings


  • 1 cup packed brown sugar
  • 1 cup chopped nuts
  • 1/3 cup butter, melted
  • 2 tablespoons all-purpose flour
  • 4 teaspoons ground cinnamon
  • 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 piece: 421 calories, 16g fat (7g saturated fat), 57mg cholesterol, 339mg sodium, 65g carbohydrate (42g sugars, 2g fiber), 7g protein.


  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

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ajduds User ID: 2534157 214984
Reviewed Dec. 15, 2014

"Very tasty, moist and not too sweet. Made for men on church workday - they gobbled it down and said "much better than Dunkin Donuts!"

Schwarz12 User ID: 6554924 76425
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?"

mizzbphd User ID: 7068860 74406
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."

sandcarp User ID: 1048936 39410
Reviewed Feb. 15, 2012

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

Joscy User ID: 2694585 76630
Reviewed Jun. 13, 2009

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

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