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Cinnamon Raisin Coffee Cake
1 cup granulated sugar, divided
1/4 cup butter or margarine, melted
2 teaspoons cinnamon
2 1/2 cups sifted all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
5 tablespoons white (distilled) vinegar plus enough milk to make 1 cup liquid
1/2 cup raisins
1/4 cup melted shortening
1/4 cup chopped nuts
Combine 1/2 cup sugar, butter and cinnamon until well blended; set aside.
Sift flour, baking soda, salt and remaining 1/2 cup sugar into large bowl.
Beat eggs in medium bowl; add vinegar mixture and mix well.
Blend in raisins and shortening. Pour egg mixture all at once into flour mixture; stir just until moistened.
Spread half of batter in greased 8-inch square baking pan; sprinkle with half of cinnamon mixture.
Top with remaining batter; draw knife through batter several times to distribute filling slightly.
Sprinkle with remaining cinnamon mixture and nuts.
Bake 45 minutes at 350 degrees F.
Cut into squares and serve warm.
Makes 16 servings.
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