Cinnamon Raisin Coffee Cake
Warm, cozy, and irresistibly tender, this Cinnamon Raisin Coffee Cake is the ultimate treat for breakfast, brunch, or an afternoon pick-me-up. Infused with the comforting spice of cinnamon, sweet plump raisins, and a delicate crumb, this cake is layered with a buttery cinnamon-sugar topping that melts into every bite. Made with pantry staples and ready in just an hour, this easy-to-follow recipe is perfect for novice and seasoned bakers alike. Each slice pairs beautifully with a steaming cup of coffee or tea, making it an ideal centerpiece for gatherings or a delightful indulgence to savor solo. Garnish it with a dusting of powdered sugar for an added touch of elegance, and watch this moist and flavorful coffee cake become a household favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 0.5 cup Unsalted butter, melted
- 0.75 cup Milk
- 1 teaspoon Vanilla extract
- 2 pieces Large eggs
- 1 cup Raisins
- 0.5 cup Brown sugar
- 1 teaspoon Ground cinnamon (for topping)
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt until evenly combined.
In a separate bowl, mix the melted butter, milk, vanilla extract, and eggs until well blended.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
Gently fold in the raisins, ensuring they are evenly distributed throughout the batter.
Pour half of the batter into the prepared baking dish and spread it out evenly.
In a small bowl, combine the brown sugar and 1 teaspoon of ground cinnamon for the topping.
Sprinkle half of the cinnamon-sugar mixture over the batter in the baking dish.
Pour the remaining batter on top and spread it evenly, then sprinkle the rest of the cinnamon-sugar mixture over the top.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
If desired, dust the top with powdered sugar before serving.
Serve slices of the cake with coffee or tea, and enjoy!
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 293 mg | 13% | |
| Total Carbohydrate | 83.6 g | 30% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 56.1 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 274 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
