Believe it or not I used up all my words this weekend so I’m going to keep this short and sweet.
Speaking of sweet this coffee cake is just that. Sweet enough but not too sweet that you find yourself trying to get it to say something mean just to see if it’s capable of doing so.
I made this batch in a bundt pan so I could bring half of this into work on Friday and save the rest for my weekend guests. Things were off to a good start until one of my guests threw the Paleo card at me so I was forced to eat his share of the portions and then some. NOTE: this recipe is not paleo-friendly but it is delicious.
Cinnamon-Raisin Coffee Cake
- 2/3 C butter, softened
- 1 C sugar
- 1/2 C brown sugar
- 2 C flour
- 2 eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 C buttermilk (vanilla yogurt works too)
- 1/2 C raisins
- 1/2 C chopped pecans (I didn’t use nuts this time)
- 1/2 cup brown sugar and 1 tsp cinnamon for topping
Preheat oven to 350 degrees. Grease and flour 9×13 or bundt pan.
In a stand mixer, cream together butter and sugars. Add eggs 1 at a time.
In a large bowl, mix flour, baking soda, powder, cinnamon and salt.
Alternate adding flour mixture and buttermilk until combined.
Add raisins and nuts.
Add half of topping to bottom of bundt pan. Pour half of batter into pan. Add a layer of cinnamon sugar. Add remaining batter.
Refrigerate overnight if possible.
Bake at 350 degrees for 35-40 minutes. Let cool and flip.
Slice and serve!
I hope you had a great weekend and that you are adjusting to the time change. I personally am thrilled to have more daylight in the evening, even if it means missing an hour of sleep.