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Race Brook Lodge

Sheffield, Massachusetts

Specialty Recipe

Cinnamon-Raisin Coffeecake

Ingredients:
8 Tablespoons unsalted butter
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2/3 cup granulated sugar
2 large eggs
1 cup plain yogurt
1 teaspoon vanilla extract
1/2 cup raisins
Topping:
1/2 cup walnuts, chopped
1/3 cup packed light brown sugar
2 teaspoons ground cinnamon

Heat oven to 350 degrees. Grease a 9-inch square baking pan. Melt butter in a medium-size saucepan over low heat (or in bowl in a microwave oven). Let cool slightly.

Put the flour, baking soda, and salt into a large bowl. Stir to mix well. Whisk in the yogurt and vanilla; stir in the raisins.

Mix the topping ingredients in a small bowl. To make the cake batter, add the butter mixture to the flour mixture and stir just until well blended. Spread about half the batter in the prepared pan and sprinkle with about half the topping. Cover with the remaining batter and topping. Hold a table knife upright in pan. Swirl through the batter two or three times to create a marbled effect.

Bake until a wooden pick inserted in the center of the cake comes out almost clean, about 35 to 40 minutes. Loosen the edges of the cake with a knife. Invert the cake onto the rack, then hold a serving plate or another rack upside down on top of the cake and turn everything over together. Serve warm. Or cool completely, wrap airtight, and let stand overnight at room temperature before serving or freezing.

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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