Spicy Raisin Coffeecake
A moist and flavorful coffeecake with spicy cinnamon and nutmeg, sweet raisins, and a rich cinnamon-sugar topping, perfect for breakfast or dessert gatherings.
Ingredients
Instructions
- Sift the flour once, measure, and add sugar, salt, soda, baking powder, cinnamon, and nutmeg.
- Sift the mixture together three times, sifting into a mixing bowl the final time.
- Make a well in the center and add oil, buttermilk, corn syrup, and raisins.
- Mix only until blended; the batter will be slightly lumpy.
- Pour the batter into a greased 8-inch square pan that is 2 inches deep.
- Combine the cinnamon and sugar, then sprinkle over the top of the coffeecake.
- Bake at 350°F (175°C) for 35 minutes.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also substitute Greek yogurt for buttermilk if you don't have any on hand. To enhance the spice level, add a pinch of cayenne pepper to the batter. Ensure you sift the dry ingredients well for a lighter texture, similar to techniques used in recipes like Barb'S Corn Bake.
Serving Suggestions
This Spicy Raisin Coffeecake pairs wonderfully with a hot cup of coffee or tea for breakfast or brunch. It can also be served as a delightful afternoon snack. For a special treat, serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream, making it a delightful dessert option as well.
Storage & Reheating
Store any leftover coffeecake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, warm individual slices in the microwave for about 15-20 seconds or in a toaster oven until just warmed through, preserving the cake's moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Spicy Raisin Coffeecake contains roughly 151 calories, with 4g protein, 28g carbohydrates, and 3g fat. It is a good source of calcium (15% of the Daily Value). Note that it is relatively high in sodium, at 1103mg per serving (48% 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 different types of dried fruit in this coffeecake?
Absolutely! While raisins are traditional, feel free to experiment with other dried fruits like cranberries, apricots, or even chopped dates. Just ensure that the moisture content of the fruit is similar to raisins to maintain the texture of the cake.
What can I do if I don't have buttermilk?
If you don't have buttermilk on hand, you can easily make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly. This will mimic the tangy acidity of buttermilk in the recipe.
How can I make this coffeecake healthier?
To make this coffeecake healthier, consider using whole wheat flour instead of all-purpose flour for added fiber. You can also reduce the sugar by using unsweetened applesauce or mashed bananas to add natural sweetness while keeping the moisture. These adjustments will make a delightful variation while maintaining the cake's flavor.
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).