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.
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
RAISIN-WALNUT COFFEE CAKE
Make and share this Raisin-Walnut Coffee Cake recipe from Food.com.
Provided by Chris Reynolds
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Grease and flour a 9" square pan.
- Cream butter and 1 C sugar until light and fluffy. Beat in eggs and vanilla. Blend in yogurt.
- Sift flour with baking soda, baking powder, and salt. Blend into creamed mixture, mixing well.
- Spread half the batter in the pan.
- Mix nuts with remaining 1/2 C sugar and cinnamon. Sprinkle nut mixture over batter in pan. Sprinkle raisins (craisins) over nut layer. Spoon remaining batter evenly over the top.
- Bake 40 to 50 minutes, or until a toothpick comes out clean. Cool in pan 10-15 minutes then remove and put on rack. Serve warm.
Nutrition Facts : Calories 361.6, Fat 16.4, SaturatedFat 4.8, Cholesterol 38.5, Sodium 211.1, Carbohydrate 53.2, Fiber 3, Sugar 34.6, Protein 4.6
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
WALNUT COFFEE CAKE
This has been in the family some time. I am now a great-grandmother myself (I have one little great-granddaughter; in addition, I have three grandchildren and a son), and it's one of the recipes that my mother used to make long ago. I've lived on the farm where I was brought up all my life. I am a jack-of-all-trades in the kitchen, and my husband and I both enjoy hunting. -Beatrice Richard, Posen, Michigan
Provided by Taste of Home
Time 55m
Yield 12-15 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream the cream cheese, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon and baking soda; add to the creamed mixture alternately with milk, beating well after each addition. Stir in walnuts. Pour into a greased 13x9-in. baking pan., For the topping, combine the flour, sugar and cinnamon; cut in butter until coarse crumbs form. Stir in walnuts. Sprinkle over coffee cake. , Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 383 calories, Fat 22g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 220mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 1g fiber), Protein 7g protein.
RAISIN BUTTERMILK COFFEE CAKE
Folks will be lining up in your kitchen while this coffee cake is baking, and then they'll come back for more once they've tasted it! Along with awesome aroma and flavor, the fruity treat is light and tender, and sure to be a hit whenever you serve it.
Provided by Taste of Home
Time 50m
Yield 15 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 421 calories, Fat 16g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 339mg sodium, Carbohydrate 65g carbohydrate (42g sugars, Fiber 2g fiber), Protein 7g protein.
WALNUT-RAISIN CAKE
Another goody from McCalls Cooking School. Here's what the book says: "Here's a festive cake you can serve all through the year as well as on holidays. It's a light fruitcake, studded with raisins, nuts and cherries mellowed in bourbon, Southern style. Slice thinly and serve with coffee, sherry or even eggnog. It keeps well, and costs less than most fruitcake." Cook time does not include prep time for nuts/fruits. Make ahead a few days- it needs to mellow in the fridge.
Provided by CarbFiend
Categories Dessert
Time 1h35m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350*. Grease and flour well a 10-inch kuchen, bundt or tube pan. in large bowl, combine walnuts, cherries and raisins with 1/2 C bourbon; mix well. Let stand at room temperature several hours or overnight- liquid will be absorbed.
- On sheet of waxed paper, sift flour with baking powder, salt and nutmeg; set aside. In large bowl of electric mixer, at medium speed, beat butter, sugar and vanilla until smooth and light and fluffy. Add eggs, one at a time, beating well after each addition.
- Beat at medium speed 4 minutes, occaisonally scraping side of bowl. Batter will become thick and lighter in color. At low speed, gradually beat in flour mixture until smooth.
- Add to fruit; mix with wooden spoon to combine well. Turn into prepared pan; smooth top with spatula. Bake in center of oven 1 hour and 20 minutes in kuchen pan; 1 hour 15 minutes in bundt pan; 1 hour and 10 minutes in tube pan.
- Cake tester inserted in center should come out clean. Cool in pan on wire rack 20 minutes. Use small spatula to loosen cake around inside; invert on wire rack; cool completely. In small bowl, soak a large piece of cheesecloth in 1/2 C bourbon.
- Stretch cheesecloth on large piece of foil. Place cake in center. Wrap cake in cheesecloth; then wrap in foil. Refrigerate several days to mellow. (Will keep several weeks in refrigerator). To serve, slice thinly; let warm to room temperature.
Nutrition Facts : Calories 9496.4, Fat 470.1, SaturatedFat 201.6, Cholesterol 2212.6, Sodium 4304.2, Carbohydrate 1083.8, Fiber 40.3, Sugar 662.7, Protein 137.2
APPLE, RAISIN, WALNUT CAKE
The girls and boys in my junior high home economics classes like this cake because it's not too sweet. I like it because it has high fiber and nutritional value-the apples are used unpeeled. Parents who have apple trees are always glad to donate the apples!
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Beat eggs and oil together in a bowl until foamy; add sugar and vanilla and continue to beat. Add apples, beating slightly; set aside. Sift together flour, soda, salt, cinnamon and cloves; add raisins and walnuts to flour mixture. Add flour mixture to egg mixture; beat slightly. Bake at 350° in greased 13x9-in. baking pan. Check for doneness after 25 minutes. , To make frosting, melt butter in saucepan; stir in flour until mixture bubbles. Add milk, stirring with wire whisk until mixture thickens. Cool. Add sugar and vanilla to cooked mixture; mix until smooth and blended. Spread on cooled cake; sprinkle with nuts.
Nutrition Facts :
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