This coffee cake is so easy to make and pretty foolproof. It was made on many Sundays in my house growing up, and meant that one of my mother’s sisters was probably coming over. You can whip it up and be eating it in an hour. It looks sort of like this picture, except we always served it upside down from this, with the raisins and nuts making a beautiful, golden top.
Preheat oven to 350. Butter a standard bundt pan.
Mix and set aside:
1/3 C sugar
1 C raisins
½ C chopped walnuts (optional)
2 teaspoons cinnamon
In a mixer, cream:
¼ lb (one stick) butter (room temperature)
1 C sugar
2 eggs, one at a time
2 C flour
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
Add to butter and sugar in three parts, alternating with:
1 C sour cream (I use full fat Greek yoghurt) mixed with
1 teaspoon vanilla
Spoon half the batter into the bundt pan. Add half the raisin/nut mix. Spoon in remaining batter. Sprinkle remaining raisin/nut mix on top. Nuts are optional.
Bake 35 min or until cooked thru. My mother used to test this with a broom straw. I use an actual cake tester. If it comes out clean, it’s done.