Mexican cinnamon raisin coffeecake
This formula was contributed by the California Raisin Marketing Board.
|
Ingredients |
Lbs. | Ozs. | Method |
| DRY MIXTURE | |||
| Cake flour | 4 | Combine. Set aside. | |
| Sugar | 3 | 4.5 | |
| Baking powder | 2.5 | ||
| Salt | |||
| LIQUID MIXTURE | |||
| Buttermilk or sour cream | 4 | Combine, and mix well. | |
| Eggs (20) | 2 | 1 | |
| Vanilla | 1 | ||
| Butter, melted | 1 | 3 | Add. Add liquid mixture to dry ingredients, and mix until light batter forms. Do not overmix. |
| TOPPING | |||
| Cake flour | 10.5 | Combine, and mix until crumbly dough forms. | |
| Dark brown sugar | 1 | 1.5 | |
| Sugar | 1 | 1.5 | |
| Butter, cold | 1 | 3 | |
| Cinnamon | 2.5 tsp. | ||
| Raisins | 1 | 10 | Add. Mix well. |
| Total appr. wt. | 20 | 8 | |
| Instructions: Prepare 10, 9-in. cake pans. Pour batter into cake pans. Evenly distribute the topping over the batter. Bake at 350°F for 40 minutes. | |||
| Yield: 10, 9-in. coffeecakes | |||
Want to use this article? Click here for options!
© 2008 Penton Media Inc.
blog comments powered by Disqus
Bakery-Net Viewpoints: |
|
 |
Heather Henstock: |
| Read More Editor's Notes | |
Product Information
Visit our online resource to find products and services offered by advertisers featured in Modern Baking magazine.
advertisement
Modern Baking Buyer's Guide
Indentify new equipment, ingredients and supplies for your retail, in-store, foodservice or specialty wholesale bakery while keeping up with the latest contact information, product lines and services for your business.
The Bakery-Net e-Newsletter
Subscribe to the best baking e-Newsletter in the business. The Bakery-Net e-Newsletter brings monthly the best of Modern Baking and Baking Management magazines. Subscribe Now!
