Raisin Crumb Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan or casserole dish.
• Combine sugar, flour and butter. Use a fork to cut butter in until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture to use as topping.
• To the remaining flour mixture, add cinnamon, cloves, baking soda and salt. Lightly stir in the buttermilk and egg. Pour batter into prepared pan. Sprinkle cake with reserved topping.
• Bake in preheated oven for 25 minutes, until a toothpick inserted into center of the cake comes out clean.

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.

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.

Steps:

• In a bowl, combine the first 5 ingredients until mixture resembles coarse crumbs; set aside. , In another bowl, cream butter and sugar. Add eggs, 1 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 13x9-in. baking pan. Sprinkle with half of the crumb mixture. Carefully spread with remaining batter and sprinkle with remaining crumb mixture. , Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes.

Steps:

• preheat oven to 375*.
• prick crust with fork and prebake it for 5 minutes, it should not be coloring.
• in a 2 quart saucepan,combine the raisins, 2 cups water, brown sugar, lemon juice,and salt.
• bring to a boil over medium-high heat, stirrin occasionally.
• in a small bowl, combine the cornstarch with the remaining 1/4 cup of water; whisk it into the raisin mixture and continue cooking and stirring until mixture is thick and bubbly.
• about 2 minutes.
• stir in the butter and let the mixture cool.
• pour the cooked filling into the crust and set aside.
• in a small bowl, or food processor, combine the flour, brown sugar, ginger, cinnamon, baking soda, and softened butter until crumbly.
• sprinkle the crumb topping over the raisins pie.
• bake, for about 25-30 minutes or until the top is golden brown --
• cool and refrigerate.

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.