Raisin cinnamon coffee cake is a basic butter cake with raisins folded into the batter. It is topped with sugar, cinnamon, butter and then drizzled with a powder sugar glaze. It is quick to make because it uses baking powder instead of yeast.
Mom usually had a coffee cake of some type around the house. Often they were store bought but on occasion she would make a baking powdered based cake topped with fruit. Dad said his grandmother and aunt always had coffee bread or coffee cake to serve guests. Those were usually yeast based.
We have European immigrants to thank for the tradition of sweet breads and cakes served along with coffee. Coffee cake as we now know it can be traced back to ancient European honey cakes. Those were actually breads that were sweetened with honey and often contained spices, dried fruits and nuts. Eating sweet cakes and sweet breads while drinking coffee became a custom in Northern Europe in the 17th. century. The Dutch, German and Scandinavian immigrants introduced their recipes to the Americas. Serving coffee when guests drop in has became a real part of American culture.
Coffee cakes have become a part of weekend breakfasts and brunches. This one can be varied depending on the ingredients you have handy. The recipe can be easily doubled to make a larger cake.
The photo does not show the cake very well.
This small round cake will serve 6 to 8 depending on how it is cut.
Raisin Cinnamon Coffee Cake
- 3 tablespoons of butter, room temperature
- 1/2 cup of sugar
- 1 egg
- 1 cup of all purpose flour
- 1 1/4 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/3 cup of cold milk
- 1/4 teaspoon of vanilla
- 1/2 cup of raisins, plumped
- 1/4 cup sugar
- 1 teaspoon of cinnamon
- 1 tablespoon of all purpose flour
- 3 tablespoons of cold butter
- 1/2 cup of powdered sugar
- Drop of vanilla
Heat the oven to 350 degrees F. and butter or spray a 10 inch round cake pan. Make the cinnamon, sugar and butter topping in a bowl by mixing it together with a fork or pastry blender until crumbs form. Set the topping aside.
Plump the raisins by putting them in a microwave safe bowl, covering with water and microwaving them for 1 minute. Remove from the microwave and set aside to cool. Drain well before adding to the cake.
Begin making the cake batter by mixing 3 tablespoons of soft butter and 1/2 cup of sugar together with a whisk in a medium sized mixing bowl. Beat until the sugar is incorporated into the butter. Add the egg and the vanilla and beat with the whisk until well blended.
Mix the flour, baking powder and salt together in another bowl. Add the combined dry ingredients into the butter, sugar, egg and vanilla mixture alternately with the cold milk. Blend then beat with the whisk or a wooden spoon until the batter is smooth. Fold in the plumped and drained raisins.
Pour the batter into the prepared cake pan. Smooth the top. Sprinkle the cinnamon, sugar and butter crumb topping over the cake. Make the powdered sugar glaze while the cake bakes.
Bake the cake for 25 to 30 minutes or until the center tests done. As soon as it is removed from the oven drizzle the glaze over the top. Allow the cake to cool before slicing.
The glaze can be omitted.
Chopped or ground nuts can be added to the topping.
Any dried fruit can be used.
Nuts can be used instead of fruit in the cake.
Other extracts can be used such as lemon or rum. If you use lemon add some zest and a pinch of nutmeg to the cake batter.