Cinnamon Toast Coffeecake
Source of Recipe
Copyright 2003, South Florida Sun-Sentinel
Cinnamon Toast Coffeecake
Coffeecake Batter:
2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup milk
1 teaspoon pure vanilla extract
2 tablespoons butter, melted
1/2 cup seedless raisins
Cinnamon Topping:
1/2 cup butter, melted butter
1/2 cup sugar
1-1/2 tablespoons ground cinnamon
To make batter: Preheat oven to 350 degrees. Grease well a
15-by-10-by-1-inch jellyroll pan and sprinkle with flour.
In a large mixing bowl, whisk together flour, sugar, baking powder, salt,
cinnamon and nutmeg. Stir in milk, vanilla and butter until smooth, then
stir in raisins. Spread batter evenly into prepared pan. Bake in center
of oven 10 minutes.
To make topping: Remove from oven and drizzle 1/2 cup melted butter over
top. Combine sugar and cinnamon and sprinkle evenly over the top of butter.
Return cake to oven and continue baking 15 to 20 minutes or until top is
lightly browned. Serve warm. Makes 12 servings.
Per serving: 291 calories, 32 percent calories from fat, 3 grams protein,
47 grams carbohydrates, 1 gram total fiber, 10 grams total fat, 6 grams
saturated fat, 28 milligrams cholesterol, 368 milligrams sodium.
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