Spiced-Raisin Breakfast Cake
Slice and serve warm for a mid-morning coffeebreak.
- 2 sticks (8 ounces) butter at room temperature
- 1 cup sugar
- 3 eggs
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon mace
- 1 teaspoon nutmeg
- 1 cup sour cream
- 1 1/2 cups California raisins
Preheat oven to 350°F. Grease and flour a 10-inch bundt pan.
In large mixing bowl, beat butter and sugar until smooth; add eggs and continue beating until the mixture is light and creamy, about 2 minutes.
In separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, mace and nutmeg; stir with a fork until ingredients are dispersed. Combine the flour mixture with the egg mixture, mixing until smooth. Add the sour cream and mix well; fold in raisins.
Spoon batter into the prepared pan and bake at 350°F about 50 minutes, or until a skewer comes out clean when inserted into the center. Remove the cake from the oven and let it rest 5 minutes in the pan. Invert the cake onto a cooling rack to cool slightly.
Slice and serve warm.
Nutrition Facts Per Serving
Calories 210 (43% from fat); Total Fat 10g (sat 6g, mono 2g, poly 0g, trans 0g ); Cholesterol 55mg; Protein 3g; Carbohydrate 27g; (Dietary Fiber 1g; Sugars 9g; ); Iron 1mg; Sodium 210mg; Calcium 29mg; Potassium 100mg
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