(Delicious Cinnamon Raisin Buttermilk Coffee Cake)
On Mother's Day, we serve a big breakfast for both the Sankey and White families. We open it up to all siblings and their families to enjoy a big breakfast with their mother.
As I was shopping for all the breakfast supplies, I knew I wanted to make one of our family favorites, Buttermilk Pancakes with Blueberries. I picked up a large container of buttermilk and upon arriving home, realized I already had buttermilk. So, with two containers of buttermilk, I knew I would be making more than Buttermilk Pancakes.
Usually, when our family comes for a holiday or special occasion meal, we make a coffee cake. People will snack on it prior to the meal with a cup of coffee. I decided to look for a recipe that had buttermilk and found this Raisin Buttermilk Coffee Cake from Taste of Home. There weren't many ingredients and I knew I could mix it, get it in the pan and basically have it coming out of the oven just prior to guests arriving for breakfast.
We served our cinnamon raisin buttermilk cake warm from the oven. Our mothers got the first taste and I always know that when it ends with, "Could I have just a little bit more?", it's good! Everyone grabbed pieces to enjoy with their coffee as we finished the bacon, eggs and pancakes. My favorite part to making a quick coffee cake is being able to send a little sweetness home with our guests. My daughter enjoyed the biggest piece of cake as she left to go back to her apartment in South Boston, "My roommates will love this, they like everything you make!" I guess as a mother, knowing your kids (and their friends) love what you make, it's worth every recipe.
This works as a great breakfast cake as well as a snack cake, it was very light and melted in your mouth. The cinnamon topping added just enough sweetness to not overpower the cake. There are times I love a bread or cake that has lots of topping but for something light before our breakfast, it was perfect. I even got my nephew, Matthew, to try it and he doesn't like raisins. He said he really liked it.
Try a pan full of cinnamon raisin buttermilk coffee cake, it's easy and your family will love it.
Cinnamon Raisin Buttermilk Coffee Cake (Adapted from Taste of Home)
Cinnamon Brown Sugar Topping
1 cup of brown sugar, packed
1 cup of chopped walnuts (we toasted ours, slightly)
1/3 cup of butter, melted
2 tablespoons of flour
4 teaspoons of cinnamon
In a small bowl, using a fork, combine the 5 topping ingredients and mix until you have a coarse crumb consistency. Put aside.
Coffee Cake Batter
1/2 cup of butter, softened
1-1/2 cups of sugar
3 cups of flour
4 teaspoons of baking powder
1/2 teaspoon of kosher salt
2 cups of buttermilk
1 cup of raisins
Pre-heat the oven to 350 degrees.
1. In a medium sized bowl, mix together the flour, baking powder and salt. Set aside.
2. In a large mixing bowl, beat the butter and sugar together using a mixer (hand or stand alone).
3. Add the eggs one at a time, incorporating them into the butter and sugar mixture.
4. Add half the flour mixture and then half of the buttermilk mixture, alternating until the mixture is completely combined.
5. Mix in the raisins.
6. Place 1/2 the batter in a greased 9x13 inch baking pan. Sprinkle with 1/2 the cinnamon brown sugar topping. Put remaining batter on top, finish with the remaining topping.
7. Bake in oven for 35-45 minutes or until golden brown and a cake tester comes out clean.
8. Allow to cool slightly and depending on whether you want to enjoy a warm piece or cooled, slice and serve.
Feeds 12-15 people.