Raisin Spice Cake ???????? ????????
Did someone say tea time? Try this Raisin Spice cake to enjoy all the flavour of cinnamon, ginger and allspice combined together! It will fit perfectly not only to a cup of tea or coffee, but also a glass of milk!
Advice: you are free to change the raisins in the recipe to any kind of dried fruits, like apricots or peaches!
???? Music by Tobu: One Miracle at a Time
How to make a moist Cinnamon Apple Cake! Recipe #Shorts
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Spiced Coffee Cake | Red Cardinal Kitchen
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This delicious almond-flavored Spiced Coffee Cake is perfect for any occasion! It has a moist yellow homemade cake base, crunchy pecans, sweet raisins, and a butter-crunch topping.
Happy Eating! enjoy a slice of this spiced coffee cake for a special treat! It's the perfect way to start your day or end your evening.
An 8x8'' or 9x9'' square pan will serve 6-8
#Cake#Pecans#Raisins#buttercrunch
????????????High altitude baking
Decrease by 5-8 minutes per 30 minutes of baking time. Baking at higher temperatures means products are done sooner.
Increase by 1 to 2 tablespoons at 3,000 feet. Increase by 1 1/2 teaspoons for each additional 1,000 feet.
Preparations:
Preheat oven temperature to 350 degrees Fahrenheit
Grease an 8x10 baking dish; sprinkle with a bit of flour and set aside
Pecan, Raisen, and Butter Crunch Topping Ingredients:
1/4 cup pecans
2 tbsp soft butter
1 tsp cinnamon
1/8 tsp salt
1 tbsp stone ground whole wheat flour
1 tbsp ground flax seeds
1/3 cup brown sugar
Pecan, Raisen, and Butter Crunch Topping Directions:
1. In a medium-low skillet, add pecans and stir to release the oils to become fragrant
2. Add and thoroughly stir in butter, cinnamon, salt flour, flax seed, and sugars
3. Turn off the heat, and the topping will harden up into a crunch as it cools
4. Spoon into a bowl to finish cooling, then break up more significant pieces of the crunch
5. Reserve 1/2 of the pecan raisin and butter mixture for the cake and 1/2 mixture for the crunch topping
Cake Ingredients:
2 cups sifted and spoon-measured flour
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 tbsp vinegar
1/2 cup canned evaporated milk (undiluted)
1/4 cup pecans
1/4 cup chopped raisins
2 beaten eggs
2 tbsp melted butter
1/3 cup granulated sugar
1 tsp vanilla extract
1/2 tsp almond extract
Directions for Coffee Cake:
1. In a large bowl, add measured flour, salt, and leavenings and set aside
2. Add vinegar to milk and let stand to thicken; set aside
3. In a medium-low skillet, add pecans and raisins; stir until fragrant. Turn off heat
4. In a large bowl, add beaten eggs and melted butter. Whisk in sugar
5. Add 1 cup of the flour mixture and 1/2 amount of pecan, raisin, and butter mixture to batter and lightly fold in with a whisk
6. Add half of the milk-vinegar mixture, and stir in gently
7. Switch from a whisk to a wooden spoon. Add the 1/4 cup of the flour mixture and fold in
8. Add the other half of the milk, vinegar mixture, sour cream, vanilla, and almond extract, stirring well but not briskly
9. Add the last of the flour mixture and gently fold in about 5 or 6 turns
10. Pour or spoon the batter into the prepared baking dish; sprinkle the reserved pecan, raisin, and butter crunch topping over the batter
11. Bake for 20-25 minutes. Use a toothpick to test the cake for doneness; it should come clean with no sticky crumbs. If the pick is sticky, cook it another 3 minutes
12. Take out of the oven, and sit on a rack to cool before serving