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.
4 thoughts on “Aimee’s Coffee Cake”
It looks wonderful. How does it freeze? David and I do not need to be looking at a whole cake. Or worse, eating one.
We’re in the same position. It freezes great! Cut into edible portions and freeze.
Thanks Meryl, Always enjoy your Dactyls and Drakes. I am also preoccupied with creative and otherwise, food. What can I throw together that sounds interesting enough to entertain me as well as nourish me. Some interesting throw together waffles with sweet potatoes, pecan pieces, greens, chopped Aidell sausages, etc. Some good old fashioned tuna and salmon cakes. And, of course lots of good carbs like crumpets and good old standbys wheat tortillas and wraps. Recently discovered brown rice pasta, which is a good alternative. Oh, what a wonderful way to entertain ourselves.
Hope you and your family are all well.
Sally, I’m going to post a potato casserole tomorrow that fit the bill!