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Raisin Buttermilk Coffee Cake

 Raisin Buttermilk Coffee Cake
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.
12-15 ServingsPrep: 15 min. Bake: 35 min.

Ingredients

  • 1 cup packed brown sugar
  • 1 cup chopped nuts
  • 1/3 cup butter, melted
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 4 teaspoons ground cinnamon
  • BATTER:
  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 3 cups King Arthur Unbleached 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 another 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

2 of 2

Raisin Buttermilk Coffee Cake (continued)

Directions (continued)

  • 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.
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.