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Tiffy's Cinnamon & Raisin Coffee Cake

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“A nice dense moist swirled coffee cake, not to sweet. Recipe makes two cakes”
1hr 14mins
2 cakes

Ingredients Nutrition


  1. Preheat oven to 325 degrees. Butter two 5-9 in loaf pans.
  2. Combine 3 1/4 cups all purpose flour and salt in a bowl.
  3. Cream butter and sugar with a mixer on high speed until pale and fluffy. Scrape down sides of bowl.
  4. Reduce speed to med. and add vanilla extract.
  5. Lightly beat eggs, and add to butter mixture a little at a time, mixing thoroughly and scraping down sides.
  6. Reduce speed to low, and add flour mixture a little at a time, mixing until just blended. Toss raisins in remaining 2 tablespoons of flour; fold into finished batter.Divide batter in half with 2 bowls. In one bowl,fold cinnamon into the batter. Scoop batters into 2 prepared pans. 1/2 cup at a time, alternating plain and cinnamon.Do two layers, scoop plain,cinnamon,plain on bottom. Then cinnamon, plain, cinnamon on top layer. Drag a knife through top to swirl, tap on counter to distribute evenly.
  7. Bake until a tester inserted into center of each cake comes out clean, about 65 minute ( a little more for high altitudes )Let cool in pans on a wire rack for 30 minute Remove from pans, and let cool completely on wire rack.
  8. Make the glaze; Combine 2 cups confectioners sugar and 4-5 tablespoons milk in a bowl. Drizzle over cooled cakes.

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