Cinnamon-Raisin Coffee Cake Recipe
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Cinnamon-Raisin Coffee Cake

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."

Rating: This weblink has been rated 13 times with an average star rating of 4.7 Read Reviews (11)

Rate/Review | 276 people have saved this

Prep Time:
20 Min
Cook Time:
30 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 9 servings
 

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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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,... MORE
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... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 3, 2008 by tokyolife 
easy, delicious. the best thing about this recipe is the yogurt. i cut down the amount of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 21, 2009 by SUEHOWIE 
My only alteration I did to this recipe was I used golden raisins, and boiled them first to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 6, 2009 by veggiegreengirl 
Great taste and easy to make. Kinda fell apart though. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 27, 2008 by JENZA 
Delicious! I used pecans for the nut topping and replaced most of the all purpose flour with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2008 by Anna 
Tastes fabulous and really easy to make! Thanks so much everyone loved it. Turned out... MORE
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.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 13, 2008 by SCARYFAERIE 
I love it! I doubled the recipe, and put it in my biggest spring-form pan (I do not know the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 26, 2007 by MOMZ40 
Very good and moist. I doubled the amount of brown sugar and left out the raisins. My... MORE

 
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