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Cinnamon-Raisin Coffee Cake

SUBMITTED BY: Dorothy Bateman

"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."
PREP TIME  20 Min
COOK TIME  30 Min
READY IN  50 Min
SERVINGS & SCALING
Original recipe yield: 9 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2/3 cup sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plain yogurt
  • 1/2 cup raisins
  • TOPPING:
  • 1/2 cup walnuts, chopped
  • 1/3 cup packed brown sugar
  • 2 teaspoons ground cinnamon

DIRECTIONS

  1. In a mixing 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 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 4, 2008 by Sheri S.
Good coffee cake...I used dried cranberries instead of raisins and raspberry yogurt instead of plain yogurt. It turned out just fine and was very easy to assemble.

1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 31, 2007 by missxostephanie
This was such an amazing cake! It disappeared from my house in one day!! It was so moist, tasty and easy to make! I'm the only really healthy food conscious person in my family so I'm going to try and tweak this recipe by adding some applesauce for the oil, removing the yolks from the eggs and using half whole wheat flour. Thanks so much for sharing!

1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 6, 2008 by chetyre
A delicious breakfast treat! I made a few changes to make it a little healthier for breakfast. I used 1/3 cup (instead of 2/3) cups) sugar; I substituted apple butter for all but 1 TBSP of the oil; and I used vanilla yogurt instead of the plain (to make up for the sugar that i took out). But, it turned out AWESOME!

0 users found this review helpful


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