CINNAMON-RAISIN COFFEE CAKE
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.
Provided by Taste of Home
Time 50m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a 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° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 365 calories, Fat 18g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 236mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.
CINNAMON RAISIN RUSSIAN COFFEE CAKE
Provided by Amanda Powell
Time 6m
Number Of Ingredients 10
Steps:
- Line a 9 x 9 inch baking pan with parchment paper.
- Take 8 ounces of the babka dough and place on a well floured surface and roll out into a large square, about an inch around bigger than the baking pan. Transfer the dough into the pan and stretch out as needed to meet the edges of the pan. I find it's easiest to fold the dough into quarters to transfer into the pan. Freeze the pan with the dough until needed.
- Flour your surface again and roll out the remaining dough so that it measures 12 x 14. Lay the dough so that the shorter side faces you. Spread one cup of the processed almond paste on two thirds of the dough leaving the smallest border around the edges. top woth the ground cinnamon. Evenly cover with 1 1/4 cups of the raisins, then 1 1/2 cups of the walnuts. Cover then with 2 cups of the cake crumbs. It will seem like a lot of stuff on just 2/3 of dough, but go with me here. Pat everything down lightly and sprinkle one cup of the cinnamon sugar mixture. Drizzle half the butter over the sugar.
- Take the egg wash and spread on the uncovered 1/3 of the dough. Fold the uncovered dough over the covered portion. You should still have 1/3 of the dough that is covered with the filling still exposed. Spread egg wash over the bare exposed dough that you just folded down with the egg wash and fold again to cover the last bit of the dough with the filling. This process is simiarl to folding a business letter. Press the dough to seal and seal the edges with your hands. Lightly dust the dough with flour and gently roll out so the folded dough is 12 x 10. You may need to allow the dough to rest a bit in order to roll to this size. I had to chill my dough for a few minutes.
- Take a pizza sutter and cut 1-inch strips lengthwise from the dough. Twist each rope of dough. It's okay if filling comes out, you can stuff it back in later. Set aside the dough and take out your 9 x 9 baking pan.
- Top the dough in the pan with the remaining processed almond paste, then with the raisins, walnuts, and cake crumbs. Top with half the remaining cinnamon sugar, then top with the remaining butter.
- Place the twisted ropes of dough and place side by side into the baking pan, keeping everything close together. You can gently stretch out the dough as needed to reach each edge. It should be a snug fit. Now is also the time to stuff in any filling that fell out. Brush the top with egg wash and top with the remaining cinnamon sugar. Lightly cover and allow to rest for 20 minutes. As it is resting, preheat the oven to 325 degrees F.
- Bake for 60 - 80 minutes, or until evenly brown and the top springs back when gently touched.
- Allow to cool completely in the baking pan before removing. Can be left at room temperuate for about a week.
CINNAMON RAISIN COFFEE CAKE
Make and share this Cinnamon Raisin Coffee Cake recipe from Food.com.
Provided by chef FIFI
Categories Breads
Time 1h15m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Combine flour,raisins and pecans in a bowl and set aside.
- In a large mixing bowl add sugar,butter and mix until creamed.
- Add eggs,baking powder,cinnamon, vanilla and salt and mix until well blended.
- Add flour mixture in alternately with the sour cream unto cake mix.
- Add cake mixture into a greased and floured bundt pan.
- Bake in a 350 degree oven for 55 minutes or until cake is done.
- Can drizzle favorite icing.
- Enjoy!
DELUXE COFFEE CAKE
This is a cake I would wake up to periodically as a kid. It will send hypnotic aroma waves through the whole house, waking everyone up. As far as the process of making this cake goes, I really like to begin by making the topping. Combining the flavors that will top the cake provides motive to hurry and bake the cake and get to the eating part!
Provided by Alex Guarnaschelli
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the topping: Line a baking sheet with parchment paper. In a medium bowl, combine the nuts, flour, sugars, cinnamon and salt. Stir to blend. Stir in the butter. The topping should form sandy clumps. Sprinkle the topping onto the baking sheet to break it up into smaller clumps. Refrigerate.
- For the coffee cake: Preheat the oven to 350 degrees F. Use butter to thoroughly grease the bottom and sides of a 13- by 9-inch baking pan. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and granulated sugar together until light yellow and smooth, 5 to 8 minutes. Alternatively, this can be done with an electric hand mixer. Add the eggs, one at a time, and beat until thoroughly integrated.
- Remove the topping from the refrigerator so it has a few minutes to come to room temperature before baking. Meanwhile, sift together the flour, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk and yogurt until smooth. Turn the mixer on low and alternate, adding some of the flour mixture with some of the sour cream mixture. When all has been mixed, give the sides and the bottom of the bowl a scrape and blend to make sure the batter is thoroughly integrated. Transfer the batter to the greased baking pan, spreading it out evenly. Liberally sprinkle the cake with all of the topping. Take care to cover the whole top. Put the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove the cake from the oven and allow to cool for 30 minutes before serving.
RAISIN BUTTERMILK COFFEE CAKE
Folks will be lining up in your kitchen while this coffee cake is baking, and then they'll come back for more once they've tasted it! Along with awesome aroma and flavor, the fruity treat is light and tender, and sure to be a hit whenever you serve it.
Provided by Taste of Home
Time 50m
Yield 15 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the first 5 ingredients until mixture resembles coarse crumbs; set aside. , In another bowl, cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. , Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in raisins. Spread half of the batter into a greased 13x9-in. baking pan. Sprinkle with half of the crumb mixture. Carefully spread with remaining batter and sprinkle with remaining crumb mixture. , Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes.
Nutrition Facts : Calories 421 calories, Fat 16g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 339mg sodium, Carbohydrate 65g carbohydrate (42g sugars, Fiber 2g fiber), Protein 7g protein.
CINNAMON-RAISIN COFFEE CAKE
If you thought cinnamon quick bread was delicious and easy to make, wait until you try it as a tempting coffee cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 9
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease bottom only of 8- or 9-inch square pan. In medium bowl, stir quick bread mix, water, oil and eggs until well blended (batter may be slightly lumpy).
- Pour half of the batter (about 1 1/3 cups) into pan; sprinkle with three-fourths of the Streusel (about 3/4 cup). Sprinkle with raisins. Pour remaining batter over raisins in pan; spread carefully. Sprinkle with remaining Streusel and the nuts; press gently.
- Bake 8-inch pan 35 to 40 minutes, 9-inch pan 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake.
Nutrition Facts : Calories 355, Carbohydrate 55 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 270 mg
TIFFY'S CINNAMON & RAISIN COFFEE CAKE
Make and share this Tiffy's Cinnamon & Raisin Coffee Cake recipe from Food.com.
Provided by Lady in love
Categories Breads
Time 1h14m
Yield 2 cakes
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Butter two 5-9 in loaf pans.
- Combine 3 1/4 cups all purpose flour and salt in a bowl.
- Cream butter and sugar with a mixer on high speed until pale and fluffy. Scrape down sides of bowl.
- Reduce speed to med. and add vanilla extract.
- Lightly beat eggs, and add to butter mixture a little at a time, mixing thoroughly and scraping down sides.
- Reduce speed to low, and add flour mixture a little at a time, mixing until just blended. Toss raisins in remaining 2 tablespoons of flour; fold into finished batter.Divide batter in half with 2 bowls. In one bowl,fold cinnamon into the batter. Scoop batters into 2 prepared pans. 1/2 cup at a time, alternating plain and cinnamon.Do two layers, scoop plain,cinnamon,plain on bottom. Then cinnamon, plain, cinnamon on top layer. Drag a knife through top to swirl, tap on counter to distribute evenly.
- Bake until a tester inserted into center of each cake comes out clean, about 65 minute ( a little more for high altitudes )Let cool in pans on a wire rack for 30 minute Remove from pans, and let cool completely on wire rack.
- Make the glaze; Combine 2 cups confectioners sugar and 4-5 tablespoons milk in a bowl. Drizzle over cooled cakes.
Nutrition Facts : Calories 4523.9, Fat 209.7, SaturatedFat 124.8, Cholesterol 1329.3, Sodium 3873.7, Carbohydrate 623.5, Fiber 15.8, Sugar 404.8, Protein 60.2
CINNAMON RAISIN COFFEE CAKE
Make and share this Cinnamon Raisin Coffee Cake recipe from Food.com.
Provided by Ducky
Categories Breads
Time 45m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Combine all dry ingredients.
- Sift with wet ingredients until smooth.
- Bake in a 9 inch pan at 350 degrees for 25 to 30 minute.
Nutrition Facts : Calories 356.6, Fat 16.7, SaturatedFat 7.8, Cholesterol 77.7, Sodium 310, Carbohydrate 47.7, Fiber 1.6, Sugar 29.1, Protein 5.9
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