Raisin Buttermilk Coffee Cake

I am exhausted!  We just finished 5 days of VBS at our church, and we had more children this year than we have ever had before!!  Have you ever experienced the energy of over 150 children for 3 hours at a time??  It was a wonderful week, and I am very thankful to have been able to be a part of it!

I tried to make a special treat to take to VBS each day this week especially for the workers who volunteered their time to help out.  I didn’t try any new recipes, but used my tried and true ones!

And many  thanks to my readers!! We hit the 9000 mark for views to the blog yesterday!!!

This coffee cake recipe is found in one of my Best of Country Cooking cookbooks. I have made it quite a few times in the past for my own family.  It goes together easily and is a great treat for a mid-morning snack.

1 c. packed brown sugar

1 c. chopped nuts

1/3 c. butter, softened

2 tbsp. flour

4 tsp. ground cinnamon

BATTER:

1/2 c. butter, softened

1-1/2 c. sugar

2 eggs

3 c. flour

4 tsp. baking powder

1/2 tsp. salt

2 c. buttermilk

1 c. raisins

Combine the first 5 ingredients in a bowl until the mixture resembles coarse crumbs; set aside. In a large mixing bowl, cream butter and sugar. Add eggs, one 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 mixture into greased 13×9 pan. Sprinkle with half the crumb mixture. Carefully spread with remaining batter and sprinkle with remaining crumb mixture. Bake at 350 for 35-40 minutes or until toothpick inserted comes out clean.  Makes 12-15 servings.

*I was out of raisins, so I sprinkled some mini chocolate chips over the top before I baked it.

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The Mrs. G's

A mother-daughter project (our married names both begin with G) to rejuvenate our love of cooking and make meals creative and exciting! And now that I (mom) have discovered the Trim Healthy Mama way of cooking, I am trying to incorporate more healthful recipes!

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