A delightful beverage to ease the discomfort of the chilly winter nights.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¼ cup brown sugar
- ¼ cup white sugar
- ½ teaspoon ground cinnamon
- ½ cup butter, softened
- ¼ cup white sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- 1 pinch salt
- ⅓ cup raisins
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 8 inch round cake pan.
- In small bowl, combine brown sugar, 1/4 cup white sugar, cinnamon; set aside.
- In medium bowl, cream butter and 1/4 cup sugar until light and fluffy; beat in sour cream, vanilla and egg. In a separate bowl, mix flour, baking soda and salt; add to creamed mixture. Blend well.
- Spread half of the batter in prepared pan; add raisins. Sprinkle half of the topping mixture over the raisins. Spread remaining batter over top.
- Bake in preheated oven for 25 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Serve warm.
Nutrition Facts
| Calories | 386 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 13 g |
| Sodium | 240 mg |
| Sugars | 26 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
This is a very good coffee cake! I only put the raisins on top so that picky people could see them to take them off. I put pecans on top to make it pretty. I did not use all of the streusel mix, maybe just 3/4 of it.?
Best coffee cake ever and so easy. Plus it has ingredients you have on hand.
I did not have raisins so I used frozen blueberries. I thawed them and patted them dry. We all loved it. Will make again soon as it was so easy. This time I will make 2!
5.20.19 … .https://www.allrecipes.com/recipe/25352/country-morning-cake/ … Odd looking in that the topping made a thin, crunchy crust above the cake; when cut, cracked like glass(?). I used an 8×8, which, yes, is smaller than an 8″ round; but yow, thick batter & not really enough of it. Good, not great.
Made this tonight and it came out perfect! I followed all directions, the only omission I had was the raisins, Husband don’t care for them. I didnt have to use all the sugar topping I saved that for another time. The cake was moist and very tasty, we loved it. I definitely will make this again,my husband would’nt stop eating it!
I absolutely love this recipe as does my family and coworkers that I’ve made it for. Since the first time I made it I kick it up a notch by adding blueberries and pecans to the middle layer as well as the cinnamon sugar mixture. This recipe is exactly what I needed. It’s pretty quick to make. My husband has asked me to make it pretty frequently. I’ve made it about 5 times in the last few weeks! ??
I love this recipe! I make it often!
Amazing look and taste!!! Will totally make this again!
I love this recipe. My whole family loved it. I made it and it is very easy to make.
Original recipe tastes wonderful although I agree with others there does not seem to be enough batter. I double the batter, add pecan pieces to the cinnamon sugar layer and soak the rasins in spiced rum the night before. I also add 1 tsp almond extract to the batter. Absolutely yummy!
This was easy and OK, but honestly, there are other coffee cakes that I like better. I baked this in an 8″ spring form pan, there didn’t seem to be much batter, and as a result, the cake didn’t have much height. I did have a few cherry craisins left, so I mixed them in with the raisins. If I were to make this again, I think I’d double the recipe (but probably not the sugar topping and the raisins) and cook it in a 9″ spring form pan just to get more “cake.”
I made this for a brunch with my girlfriends. Everyone loved it. So did my husband and two girls. My raisins were a bit dry so I soaked them in some vanilla. For our next brunch they want me to make one with raisins and one with nuts. Thanks for the recipe!
This was so simple yet great. I left out the raisins because I do not like them, but it was still great without them. I will use this recipe again and next time I will make 2 one with raisins and one without.
This was “okay”. I prefer my recipe that has more sour cream and butter and is way more moist! Nevertheless, it was a treat for my husband and kids on a school morning.
It was okay, not fabulous. A little dry. I probably won’t bother again.
I can see this cake becoming a good standby for me. As it uses ingredients I always have in. The only change I made was to use plain yoghurt instead of sour cream. It’s definitely at it’s best when warm. Many Thanks.
This is an ABSOLUTE 5 out of 5 for me !!!! It was absolutely delicious. The only thing I did differently was I used an 8 inch square pan and I used walnuts and not raisins. I am going to make it again tonight. We all loved it !!! Great with a cup of tea or coffee. Thanks for posting this recipe.
Made it for Joan Gustin- we both enjoyed it.
I made this yesterday, and it’s all gone! My children loved it, in fact we all did! Great recipe, thanks
I made this today and followed the recipe exactly and can’t say enough about how excellent it is. Served to a group al ladies and was asked for the recipe. Can’t beat the flavor !!
Made this yesterday and it is all gone-the only change I made was to use 1/3 c of mini chocolate chips instead of raisins. This recipe fits in an 8 inch round pan, but just barely.