| | |||
| Ingredients | Lbs. | Ozs. | Method |
| | |||
| DRY MIXTURE | |||
| Cake flour | 4 | Combine. Set aside. | |
| Sugar | 3 | 4.5 | |
| Baking powder | 2.5 | ||
| Salt | 1 | ||
| 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 | |
| Dark brown sugar | 1 | 1.5 | dough forms. |
| 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
