1860 Raisin Coffee Cake

Oxmoor House
one 9-inch coffee cake


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2 3/4 to 3 cups all-purpose flour, divided
1 1/2 tablespoons sugar
1 teaspoon salt
1 package dry yeast
1 cup water
2 tablespoons vegetable oil
1/4 cup butter or margarine, melted
1 egg, beaten
1/4 cup plus 2 tablespoons sugar
1 teaspoon ground cinnamon
1/2 cup raisins
1 1/2 tablespoons candied orange peel, finely chopped


Combine 1 cup flour, 1 1/2 tablespoons sugar, salt, and yeast in large mixing bowl. Heat water and oil to very warm (120° to 130°); add to flour mixture. Blend mixture at low speed of electric mixer until moistened. Beat 3 minutes at medium speed. Stir in enough remaining flour to make a stiff dough.

Turn dough out onto a lightly floured surface, and knead 8 minutes or until smooth and elastic. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Punch dough down; stir in butter, egg, 1/4 cup plus 2 tablespoons sugar, cinnamon, raisins, and orange peel. Mix well. Spoon into a well-greased 6 1/2- cup ring mold. Cover and repeat rising procedure 45 minutes. Bake at 350° for 25 to 30 minutes. Remove from mold; drizzle glaze over warm cake.

Created date

February 2010