Raisin Buttermilk Coffee Cake

I had leftover buttermilk to use up today! This came out delicious!

Raisin Buttermilk Coffee Cake

Source: Country Woman (32 servings)

  • Topping:
  • 1 cup packed brown sugar
  • 1 cup chopped nuts
  • cup butter or margarine, melted
  • 2 tablespoons all-purpose flour
  • 4 teaspoons ground cinnamon
  • Batter:
  • ½ cup butter or margarine, softened
  • 1 ½ cups sugar
  • 2 eggs
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 2 cups buttermilk
  • 1 cup raisins

1. In a bowl, combine the first five ingredients until mixture resembles coarse crumbs; set aside. In a 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 the batter into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with half of the crumb mixture. Carefully spread with remaining batter and sprinkle with remaining crumb mixture.

Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean.

Original recipe serving size is 12-15 servings, we cut ours smaller.

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