Cinnamon-Raisin Coffee Cake
A moist, cinnamon-raisin coffee cake with a tender crumb and sweet, spicy swirl, perfect for breakfast or brunch gatherings, appealing to cinnamon lovers and sweet tooths alike.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder ⓘ
- 1/4 cup shortening ⓘ
- 1 large egg ⓘ
- 1/2 cup firmly packed brown sugar ⓘ
- 2 tablespoons all-purpose flour ⓘ
- 2 teaspoons ground cinnamon ⓘ
- 1/2 cup raisins or chopped nuts ⓘ
- 2 tablespoons oleo (melted margarine or butter) ⓘ
- 3/4 cup sugar ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 cup milk ⓘ
Instructions
- Combine 1 1/2 cups flour, sugar, baking powder, and salt in a mixing bowl.
- Cut in shortening with a pastry blender until the mixture is crumbly.
- In a separate bowl, combine egg, milk, and vanilla.
- Add the egg mixture to the flour mixture, stirring until just blended. Set the batter aside.
- In another bowl, combine brown sugar, 2 tablespoons flour, cinnamon, and raisins or nuts.
- Stir in melted oleo (margarine or butter) into the brown sugar mixture.
- Pour the batter into a greased baking pan.
- Sprinkle the cinnamon-raisin mixture over the batter.
- Bake at 350°F (175°C) for about 30 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a fluffier cake, ensure your baking powder is fresh. You can substitute the shortening with unsalted butter for a richer flavor. If you don't have raisins on hand, chopped apples or cranberries also work well. To elevate the cake, consider adding a dash of nutmeg or a splash of vanilla extract to the batter. Keep an eye on the baking time, as oven temperatures can vary.
Serving Suggestions
This Cinnamon-Raisin Coffee Cake is delightful on its own but can be enhanced with a dusting of powdered sugar or a simple glaze. Serve it alongside a hot cup of coffee or tea for a perfect breakfast or afternoon treat. You can also pair it with fresh fruit for a colorful and nutritious addition to your meal. It's a great dish for brunch or as a sweet snack.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week. To reheat, simply microwave a slice for 15-20 seconds or warm it in a toaster oven for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon-Raisin Coffee Cake contains roughly 254 calories, with 3g protein, 39g carbohydrates, and 6g fat. It is a good source of calcium (19% of the Daily Value) and iron (12% of the Daily Value). Note that it is relatively high in sodium, at 1194mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To maintain moisture, consider adding an extra tablespoon of milk or using a mix of both flours. This adjustment will give you a healthier option while still keeping the cake delicious.
How can I make this recipe dairy-free?
To make the Cinnamon-Raisin Coffee Cake dairy-free, replace the milk with a non-dairy alternative such as almond milk or oat milk. Additionally, use a dairy-free margarine in place of oleo. This will keep the cake moist and flavorful without any dairy products.
What can I do if I don't have eggs?
If you're out of eggs, you can use a flaxseed meal or chia seed substitute. Mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water, let it sit for about 5 minutes to thicken, and then add it to your batter. This works well in binding the ingredients together.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).