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Old Fashioned Raisin Coffee Cake

Moist and slightly gooey this recipe makes a big pan which is perfect when you need to bring the office treats.

Old Fashioned Raisin Coffee Cake

Old Fashioned Raisin Coffee Cake

difficulty

Easy

Yield

24 servings

Prep Time

0:20

Bake Time

20 to 25 minutes

Rise Time

30 to 45 minutes

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  • difficulty

    Easy

  • Yield

    24 servings

  • Prep Time

    0:20

  • Bake Time

    20 to 25 minutes

  • Rise Time

    30 to 45 minutes

Ingredients

  • Coffee Cake
  • 4 cups all-purpose flour
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1-1/2 cups very warm water (120° to 130°F)
  • 1/3 cup corn oil
  • 1 egg beaten
  • 1/2 cup raisins
  • Topping
  • 2/3 cup brown sugar
  • 1/3 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup milk
  • Frosting
  • 1 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 to 2 tablespoons milk

Directions

  1. Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add warm water, oil and egg and beat for 2 minutes until smooth. Add remaining 2 cups flour and raisins; beat until well mixed. Cover. Let rest 10 minutes.
  2. Stir dough and pour into greased 15 x 10-inch pan with sides. Pat out smoothly with floured hands. Sprinkle brown sugar, sugar and cinnamon over dough. Drizzle milk over the top. Cover loosely and let rise in warm, draft free place until doubled, about 30 to 45 minutes.
  3. Bake at 350°F for 20 to 25 minutes until well browned. Cool slightly on wire rack. Combine frosting ingredients and drizzle over warm coffee cake. Serve warm.
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Old Fashioned Raisin Coffee Cake

  • Difficulty: Easy
  • Yield: 24 servings
  • Prep Time: 0:20
  • Bake Time: 20 to 25 minutes
  • Rise Time: 30 to 45 minutes

Ingredients

  • Coffee Cake
  • 4 cups all-purpose flour
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1-1/2 cups very warm water (120° to 130°F)
  • 1/3 cup corn oil
  • 1 egg beaten
  • 1/2 cup raisins
  • Topping
  • 2/3 cup brown sugar
  • 1/3 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup milk
  • Frosting
  • 1 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 to 2 tablespoons milk

Directions

  • Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add warm water, oil and egg and beat for 2 minutes until smooth. Add remaining 2 cups flour and raisins; beat until well mixed. Cover. Let rest 10 minutes.
  • Stir dough and pour into greased 15 x 10-inch pan with sides. Pat out smoothly with floured hands. Sprinkle brown sugar, sugar and cinnamon over dough. Drizzle milk over the top. Cover loosely and let rise in warm, draft free place until doubled, about 30 to 45 minutes.
  • Bake at 350°F for 20 to 25 minutes until well browned. Cool slightly on wire rack. Combine frosting ingredients and drizzle over warm coffee cake. Serve warm.