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.


Details

Difficulty

Beginner

Yield

24 servings

Prep Time

20 minutes

Rise Time

30 to 45 minutes

Bake Time

20 to 25 minutes

Ingredients


  • Coffee Cake
  • 4 cups all-purpose flour
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise Yeast
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1-1/2 cups very warm water (120° to 130°F)
  • 1/3 cup Mazola® 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.