|Sliced almonds||1⁄2 Cup (8 tbs)|
|Sweet coffee cake batter||1 Cup (16 tbs) (1/2 Recipe)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|10x confectioners' powdered sugar||1 Tablespoon|
1. Grease an 8-cup, fancy tube mold generously with butter or margarine; sprinkle surface evenly with almonds.
2. Beat Sweet Coffee-Cake Batter 25 strokes; stir in raisins. Spoon batter into prepared pan.
3. Cover pan with towel. Let rise in a warm place, away from draft, for 1 hour, or until double in bulk.
4. Bake in moderate oven (350°) for 45 minutes, or golden-brown and cake gives a hollow sound when tapped. Remove from pan to rack; cool. Sprinkle with 10X sugar.