CS Bakers- Cinnamon Coffee Cake (TWD post below)

I’m back!! After a few months and a baby, I’m back to the Cake Slice Bakers. We’ve moved on to a new book, Southern Cakes by Nancie McDermott. This month’s recipe is for Cinnamon Coffee cake- a moist coffee cake with a cinnamon raisin filling and topping (I omitted the pecans). This cake was a MAJOR hit at our house. My 3 year old ate it three mornings in a row for breakfast (I know, not the most nutritious, but hey, whatever they’ll eat!). I halved the recipe and made it in a 9″ round. The cake is moist and the brown sugar-cinnamon topping/filling is so yummy!
October’s Cake: Cinnamon Pecan Coffee Cake

(Recipe from Southern Cakes by Nancie McDermott)

For the Cake

3 cups all purpose flour

1 tbsp baking powder

1 tsp salt

1 tsp vanilla extract

1 cup milk

1 cup (2 sticks) butter, softened

1 cup sugar

2 eggs

For the Cinnamon Raisin Filling

1½ cups light brown sugar

3 tbsp all purpose flour

3 tbsp cinnamon

1½ cups raisins

1½ cups coarsely chopped pecans (I omitted)

¾ cup (1½ sticks) butter, melted


Heat the oven to 350 degrees F. Grease and flour a 13 by 9 inch pan.

To make the filling, combine the light brown sugar, flour and cinnamon in a bowl and stir with a fork to mix everything well. Combine the raisins and pecans in another bowl and toss to mix them. Place the cinnamon mixture, nut mixture and melted butter by the baking pan to use later.

To make the cake batter, combine the flour, baking powder and salt in a bowl. Stir the vanilla into the milk. In a large bowl combine the butter and sugar and beat with a mixer on high speed until pale yellow and evenly mixed, about 2 minutes. Scrape down the bowl to ensure a good mix. Add the eggs and beat for another 2 minutes, scraping down the bowl now and then, until the mixture is smooth and light.

Use a large spoon or spatula to add about a third of the flour mixture to the butter mixture and stir only until the flour disappears. Add a third of the milk and mix in. Repeat twice more until all the flour and milk mixtures have been incorporated. Stir just enough to keep the batter smooth.

Spread half the batter evenly into the prepared pan. Sprinkle half the cinnamon mixture over the batter followed by half the melted butter. Scatter half the raisins and nuts over the top. Spread the remaining batter carefully over the filling, using a spatula to smooth the batter all the way to the edges of the pan. Top with the leftover cinnamon, butter and nut mixture, covering the cake evenly.

Bake for 45 to 50 minutes, until the cake is golden brown, fragrant and beginning to pull away from the edges of the pan. Place the pan on a wire rack and allow to cool in the pan for 5 to 10 minutes before serving in squares right from the pan. The cake is delicious hot, warm or at room temperature.


8 thoughts on “CS Bakers- Cinnamon Coffee Cake (TWD post below)

  1. hotovenwarmheart says:

    Hi Jodie!I just wanted to stop by and introduce myself- My name is Joy and I’m one of the newbie Cake Slice bakers. I’m really looking forward to meeting other members, and I hope to have the chance to get to know you better as we bake our way through Southern Cakes :)Your coffee cake looks fabulous, and it's great to know it will work in a round pan too! I also wanted to wish you Congratulations on the new baby (that's super exciting) and Best of luck with your Disneyland contest (I just voted for you- every little vote counts, right?) You'll have to let us know how everything pans out.If you have a chance, I’d love for you to stop by my blog, “Hot Oven, Warm Heart,” and say hello- it’d be wonderful to hear from you!Have a lovely rest of your week and a relaxing weekend!Fondly,Joyhttp://hotovenwarmheart.wordpress.com/

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