Raisin Buttermilk Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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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. 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:
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.
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