Cinnamon Raisin Buttermilk Coffee Cake


Cinnamon Brown Sugar Topping

  • 1 cup of brown sugar, packed
  • 1 cup of chopped walnuts (we toasted ours, slightly)
  • 1/3 cup of butter, melted
  • 2 tablespoons of flour
  • 4 teaspoons of cinnamon
  • In a small bowl, using a fork, combine the 5 topping ingredients and mix until you have a coarse crumb consistency. Put aside.

Coffee Cake Batter

  • 1/2 cup of butter, softened
  • 1-1/2 cups of sugar
  • 2 eggs
  • 3 cups of flour
  • 4 teaspoons of baking powder
  • 1/2 teaspoon of kosher salt
  • 2 cups of buttermilk
  • 1 cup of raisins


  1. Pre-heat the oven to 350 degrees.
  2. In a medium sized bowl, mix together the flour, baking powder and salt. Set aside.
  3. In a large mixing bowl, beat the butter and sugar together using a mixer (hand or stand alone). Add the eggs one at a time, incorporating them into the butter and sugar mixture.
  4. Add half the flour mixture and then half of the buttermilk mixture, alternating until the mixture is completely combined. Mix in the raisins.
  5. Place 1/2 the batter in a greased 9×13 inch baking pan. Sprinkle with 1/2 the cinnamon brown sugar topping. Put remaining batter on top, finish with the remaining topping.
  6. Bake in oven for 35-45 minutes or until golden brown and a cake tester comes out clean.
  7. Allow to cool slightly and depending on whether you want to enjoy a warm piece or cooled, slice and serve.

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach