CINNAMON RAISIN COFFEE CAKE
Make and share this Cinnamon Raisin Coffee Cake recipe from Food.com.
Provided by Ducky
Categories Breads
Time 45m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Combine all dry ingredients.
- Sift with wet ingredients until smooth.
- Bake in a 9 inch pan at 350 degrees for 25 to 30 minute.
Nutrition Facts : Calories 356.6, Fat 16.7, SaturatedFat 7.8, Cholesterol 77.7, Sodium 310, Carbohydrate 47.7, Fiber 1.6, Sugar 29.1, Protein 5.9
RAISIN CAKE
My mom always made this cake at Christmas time. She would cut it in bar size pieces and put it with the Christmas cookies. It was always one of my favorites, and my dad's as well. Don't over bake and make sure you keep it in a air tight container until you are ready to eat. Measurements for the frosting are approximates. Only add enough water to make the glaze easily spreadable. These can be frozen for a couple weeks.
Provided by Color Guard Mom
Categories Dessert
Time 1h25m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Cook 1 pound raisins and 1 cup water over medium high heat for 15 minutes.
- Add 1 cup cold water.
- In large mixing bowl cream ½ cup shortening and 2 cups sugar.
- Add 1 teaspoons Salt, 1 teaspoons Ginger, 1 teaspoons Cinnamon and 1 teaspoons Baking soda, mix well.
- Add raisins and water. Add 4 cups flour. Mix well.
- Put in a 13x9 inch greased baking pan.
- Bake in preheated 350 degree oven for 1 hour or until toothpick comes out clean. Cool in pan.
- Frost with Glaze. Cut into bar cookies.
CINNAMON RAISIN COFFEE CAKE
Make and share this Cinnamon Raisin Coffee Cake recipe from Food.com.
Provided by chef FIFI
Categories Breads
Time 1h15m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Combine flour,raisins and pecans in a bowl and set aside.
- In a large mixing bowl add sugar,butter and mix until creamed.
- Add eggs,baking powder,cinnamon, vanilla and salt and mix until well blended.
- Add flour mixture in alternately with the sour cream unto cake mix.
- Add cake mixture into a greased and floured bundt pan.
- Bake in a 350 degree oven for 55 minutes or until cake is done.
- Can drizzle favorite icing.
- Enjoy!
ICED CINNAMON ROLL COFFEE CAKE
Provided by Food Network
Time 30m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees F. Using 1 tablespoon of the butter, butter 9-inch pie pan. Combine sugar and cinnamon; sprinkle 2 tablespoons of the mixture over buttered pan. Sprinkle 3 tablespoons of the nuts over sugar mixture.
- Separate dough into 8 rolls; cut each into quarters. Place half of pieces evenly over nuts; sprinkle with 1 tablespoon of the sugar mixture. Dot with remaining tablespoon butter; top with remaining roll pieces and sugar mixture.
- Bake at 375 degrees F for 18 to 20 minutes or until golden brown. Drizzle icing over rolls; sprinkle with remaining nuts. Cut into wedges. Serve warm.
KIDS CAN MAKE: HEALTHY CINNAMON-RAISIN SOFT PRETZELS
Plump, chewy and a little bit sweet and salty-these healthy pretzels have it all. We used white whole wheat flour because it has a more kid-friendly taste than its cousin, regular whole wheat, and more fiber than all-purpose flour. For little and big kids: Let them help measure ingredients, roll and shape the pretzels and sprinkle them with cinnamon sugar.
Provided by Food Network Kitchen
Time 2h20m
Yield 24 pretzels
Number Of Ingredients 10
Steps:
- Combine 2 cups warm water (110 to 115 degrees F), butter pieces and brown sugar in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast over the water, and let stand until foamy, about 10 minutes. Whisk together the flour, raisins, 1 teaspoon of the salt and 1 teaspoon of the cinnamon in a large bowl.
- Add half the flour mixture to the yeast, and mix on low speed until incorporated, scraping down the side of the bowl as needed. Add the remaining flour, increase the speed to medium and continue to beat until the dough gathers around the hook and pulls away from the side of the bowl. Once this happens, continue to beat until the dough is smooth, about 5 minutes more. Remove the dough ball, butter the inside of the bowl, return the dough ball to the bowl, cover and let rise in a warm spot until doubled in size, about 1 hour.
- Position 2 racks in the upper and lower thirds of the oven, and preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper, and spray generously with cooking spray. Punch down the dough, and cut it in half. Divide each half into twelve even pieces, and cover with a towel.
- Roll each piece of dough into an 18-inch rope, working from the middle out. (It helps to hold the dough ends and slap the center of the length on the counter as you stretch and roll.) Make a U shape with one of the dough ropes, lift the ends and twist in the center twice; fold the ends over and down, and pinch to secure them to the bottom of the U to finish the pretzel shape. Transfer the pretzels to the prepared baking sheets. Cover loosely with plastic wrap, and let rest at room temperature until the pretzels rise slightly, about 30 minutes.
- Meanwhile, combine 10 cups water and the baking soda in a large, wide pot, and bring to a low simmer (190 to 200 degrees F), whisking until the baking soda dissolves. Stir together the granulated sugar and the remaining 1 teaspoon salt and 1 teaspoon cinnamon in a small bowl.
- Cut the parchment paper with scissors around each pretzel. Leaving the pretzel on the paper (so it keeps its shape while transporting to the simmering water), remove the pretzels from the baking sheets. Reline each baking sheet with parchment, and spray generously with cooking spray.
- Put each pretzel, top-down, into the simmering water, and remove the paper. Simmer until the pretzels plump, about 1 minute. Carefully flip the pretzels, and continue to simmer 45 seconds more. Remove each with a slotted spoon, shake off excess liquid, place on the prepared baking sheets and sprinkle with some of the cinnamon-sugar mixture.
- Bake the pretzels until they're a few shades darker and the bottoms are nicely browned, 16 to 18 minutes, rotating about halfway through. Brush with the melted butter.
- Store the pretzels at room temperature in an airtight container for up to 2 days, or freeze them for up to 1 month (let thaw at room temperature).
Nutrition Facts : Calories 160 calorie, Fat 3 grams, SaturatedFat 1.5 grams, Cholesterol 5 milligrams, Sodium 320 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 4 grams, Sugar 8 grams
EASY RAISIN CAKE
A not too sweet cake packed with raisins. Perfect with coffee or tea and a wonderful departure from the typically sweet holiday goodies.
Provided by Nancy W. Markey
Categories Desserts Cakes Spice Cake Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 x 10 inch baking pan.
- In a large saucepan boil the raising with the water for 10 minutes. Add the butter or margarine and let cool.
- In the same pan add the flour, soda, salt, sugar, cinnamon, nutmeg, and chopped nuts (optional), mix well and pour batter into a lightly greased 10x10 inch baking pan
- Bake at 350 degrees F (175 degrees C) for 35 minutes. Serves 8 to 12.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 20.8 g, Cholesterol 10.2 mg, Fat 7.2 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 2.8 g, Sodium 129.1 mg, Sugar 12.1 g
GAIL'S RAISIN CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a saucepan, combine raisins and water. Bring to a boil and let boil for 10 minutes. Remove from heat and add butter, sugar and brown sugar. Stir to mix and allow to cool.
- In a large bowl, mix the flour, salt, cinnamon and baking soda. Add the raisin mixture and the nuts. Stir together until smooth.
- Pour batter into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until a toothpick inserted into the cake comes out clean.
Nutrition Facts : Calories 263.7 calories, Carbohydrate 40.3 g, Cholesterol 20.3 mg, Fat 11.1 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 5.2 g, Sodium 357.4 mg, Sugar 24.3 g
TIFFY'S CINNAMON & RAISIN COFFEE CAKE
Make and share this Tiffy's Cinnamon & Raisin Coffee Cake recipe from Food.com.
Provided by Lady in love
Categories Breads
Time 1h14m
Yield 2 cakes
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Butter two 5-9 in loaf pans.
- Combine 3 1/4 cups all purpose flour and salt in a bowl.
- Cream butter and sugar with a mixer on high speed until pale and fluffy. Scrape down sides of bowl.
- Reduce speed to med. and add vanilla extract.
- Lightly beat eggs, and add to butter mixture a little at a time, mixing thoroughly and scraping down sides.
- Reduce speed to low, and add flour mixture a little at a time, mixing until just blended. Toss raisins in remaining 2 tablespoons of flour; fold into finished batter.Divide batter in half with 2 bowls. In one bowl,fold cinnamon into the batter. Scoop batters into 2 prepared pans. 1/2 cup at a time, alternating plain and cinnamon.Do two layers, scoop plain,cinnamon,plain on bottom. Then cinnamon, plain, cinnamon on top layer. Drag a knife through top to swirl, tap on counter to distribute evenly.
- Bake until a tester inserted into center of each cake comes out clean, about 65 minute ( a little more for high altitudes )Let cool in pans on a wire rack for 30 minute Remove from pans, and let cool completely on wire rack.
- Make the glaze; Combine 2 cups confectioners sugar and 4-5 tablespoons milk in a bowl. Drizzle over cooled cakes.
Nutrition Facts : Calories 4523.9, Fat 209.7, SaturatedFat 124.8, Cholesterol 1329.3, Sodium 3873.7, Carbohydrate 623.5, Fiber 15.8, Sugar 404.8, Protein 60.2
RAISIN-WALNUT COFFEE CAKE
Make and share this Raisin-Walnut Coffee Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°.
- Spray a 9-inch springform pan with nonstick cooking spray.
- In a small bowl, combine raisins, walnuts, 1/4 cup brown sugar, and cinnamon; set aside.
- In a large bowl, beat butter, sugar, and remaining 1/4 cup brown sugar at medium speed with a mixer until creamy.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- In a medium bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add to butter mixture, beating just until combined.
- Stir in sour cream.
- Spoon half the batter into prepared pan.
- Top evenly with reserved raisin mixture.
- Spread remaining batter evenly over raisin mixture.
- Bake for 45-55 minutes or until a pick comes out clean.
- Remove sides of pan.
- In a small bowl, combine powdered sugar and cream.
- Drizzle over cake.
- Garnish with walnuts, if desired.
- Cut into wedges and serve.
Nutrition Facts : Calories 357.3, Fat 16.6, SaturatedFat 8.2, Cholesterol 64.7, Sodium 232, Carbohydrate 50.2, Fiber 1.5, Sugar 33.8, Protein 4.5
BANANA AND RAISIN OAT CAKE
A mixture of Oats,Banana,Dried Fruit,Cinnamon and Honey. Its an easy,non-bake and healthy alternative to Flapjacks and great as a snack
Provided by ERP
Time 9m
Yield Makes 1 cake- cut into 3 fingers
Number Of Ingredients 5
Steps:
- Mash Banana.Add all ingredients together apart from dried fruit and stir
- Fold in dried fruit
- Spray Bowl with cooking spray (or line with baking paper) and put the mix in it.
- Microwave for 3 1/2 -4 1/2 mins. Allow to cool for a few mins before serving.
CINNAMON-RAISIN COFFEE CAKE
Raisins add sweetness and nuts add crunch to this moist, cinnamony coffee cake shared by Dorothy Bateman. "If you don't like raisins, feel free to substitute chopped cranberries or finely chopped apple," she suggests from her Carver, Massachusetts kitchen.
Provided by Taste of Home
Time 50m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a bowl, beat sugar, oil, eggs and vanilla until smooth. Combine flour, baking soda and salt; add to the sugar mixture alternately with yogurt. Stir in raisins. Pour half of the batter into a greased 9-in. square baking pan. , Combine topping ingredients; sprinkle half over batter. Top with remaining batter and topping. Cut through batter with a knife to swirl the topping. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 365 calories, Fat 18g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 236mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.
CINNAMON RAISIN QUICK BREAD
Cinnamon and raisins bring heartwarming flavor to this mildly sweet bread. It's ideal for an on-the-go breakfast or a quick snack before dinner. -Flo Burtnett, Gage, Oklahoma
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (12 slices each).
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, combine flour, 1-1/2 cups sugar, soda and salt. In a small bowl, whisk eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in raisins. Combine cinnamon and remaining sugar; set aside. , Spoon half the batter into 2 greased 8x4-in. loaf pans. Sprinkle with half of the reserved cinnamon sugar; repeat layers. Cut through batter with a knife to swirl. , Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks. Freeze option: Wrap cooled bread in foil and freeze for up to 3 months. To use, thaw at room temperature.
Nutrition Facts : Calories 204 calories, Fat 5g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 231mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
RAISIN CRUMB CAKE
Make and share this Raisin Crumb Cake recipe from Food.com.
Provided by cookalot 2
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix first 3 ingredients -- rub into crumbs.
- Save 1 cup crumbs for top.
- Mix remaining crumbs with rest of ingredients.
- Place in pan and sprinkle 1 cup of crumbs on top.
- Bake for 40 min at 350.
CINNAMON STREUSEL BUNDT CAKE
A delicious cinnamon streusel bundt cake from McCormick. Vanilla glaze and apple streusel options below.
Provided by Katzen
Categories Dessert
Time 1h25m
Yield 1 Bundt Cake, 18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F For the Streusel Topping, mix flour, brown sugar and cinnamon in medium bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans. Set aside.
- For the Cake, beat softened butter, granulated sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla. Gradually beat in flour and baking soda on low speed until well mixed.
- Spoon 1/2 of the Streusel Topping into greased and floured 12-cup Bundt pan. Spoon 1/2 of the batter over top. Repeat layers.
- Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack. Sprinkle with confectioners' sugar or drizzle with Vanilla Glaze, if desired.
- Vanilla Glaze: Mix 1 1/2 cups confectioners' sugar, 2 tablespoons water and 1/2 teaspoon McCormick® Pure Vanilla Extract in medium bowl until smooth. If necessary, stir in 1 to 3 additional teaspoons water until glaze is of desired consistency. Drizzle over cooled cake. Let stand until glaze is set.
- Cinnamon Apple Streusel Cake: Prepare cake batter as directed, stirring in 1 cup chopped peeled apple.
Nutrition Facts : Calories 391.1, Fat 19.2, SaturatedFat 9.3, Cholesterol 77.4, Sodium 149.3, Carbohydrate 51.7, Fiber 1.4, Sugar 34.8, Protein 4.4
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