A moist & delicious cinnamon swirl raisin coffee cake!
 
Cinnamon-Swirl-Raisin-Coffee-Scratch-Cake

 

 

I must admit, I love coffee cakes and I can’t get enough of them!  I have made so many over the years like Vanilla Peach, Caramel Pecan, White Chocolate Raspberry, Cinnamon Roll, and more.  I love how they’re a little dense, not overpoweringly sweet, and they can be made in so many flavors.  Plus they use every day ingredients in your pantry, they come together quickly and they always taste delicious.  The other day I had some raisins that I needed to use so of course the first thing I thought of was a coffee cake.  I love how well cinnamon goes with raisins so I came up with this simple recipe that turned out delicious.  This is a little on the lines of a crumb cake too because it’s moist and crumbly!


Ingredients are as follows:  

2 C flour
1 C brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 egg, beaten
1 C buttermilk
1/4 C oil
1/2 C raisins

1/4 C sugar
1 tsp. cinnamon



Directions:


Preheat oven to 350 degrees; grease an 8 x 8 inch baking pan.

Mix together the flour, brown sugar, baking soda, and salt; set aside.

 

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Whisk together the egg, buttermilk, and oil.

Cinnamon-Swirl-Raisin-Coffee-Scratch-Cake
 

Mix the dry ingredients into the wet ingredients.

 

Cinnamon-Swirl-Raisin-Coffee-Scratch-Cake
 

Fold in the raisins.

 

Cinnamon-Swirl-Raisin-Coffee-Scratch-Cake
 

Pour into prepared pan and set aside.

Mix the cinnamon and sugar together.

Cinnamon-Swirl-Raisin-Coffee-Scratch-Cake

Sprinkle it on top of the cake; run a knife through it to swirl it in.

 

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Bake for 28-30 minutes; until a knife in the center comes out clean.

 

 
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Cool before serving; slice and enjoy!

 

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