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Walnut and Raisin Filled Coffee Cake

For filling
  Cornstarch 1 Tablespoon
  Water 1⁄2 Cup (8 tbs)
  Walnuts 1⁄2 Cup (8 tbs), chopped
  Honey 1⁄2 Cup (8 tbs)
  Raisins 1 Cup (16 tbs)
  Butter 1⁄2 Cup (8 tbs)
  Honey 2⁄3 Cup (10.67 tbs)
  Eggs 2
  Vanilla 1⁄2 Teaspoon
  Whole wheat flour 1 2⁄3 Cup (26.67 tbs)
  Soy flour 1⁄3 Cup (5.33 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Cinnamon 3⁄4 Teaspoon

Prepare the filling: Dissolve the cornstarch in the cold water; mix in the walnuts, honey, raisins, and lemon flavoring. Bring to a boil and cook over low heat until the mixture has thickened. Set aside to cool.
For the batter: Cream together the honey and butter. Add the eggs and beat until the mixture is slightly fluffy; beat in the vanilla.
Stir together the whole wheat flour, soy flour, baking powder, and salt. Add this mixture to the creamed mixture alternately with the 1/2 cup milk.
Spread one-half the batter in an oiled baking pan; cover carefully with the raisin filling. Spread the remaining batter on the top. Sprinkle with the 3/4 teaspoon cinnamon.
Bake at 350° F for 25-30 minutes.

Recipe Summary

Difficulty Level: 
Better Buy
Wine And Drink
Lacto Ovo Vegetarian

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3882 Calories from Fat 1287

% Daily Value*

Total Fat 148 g228%

Saturated Fat 67.7 g338.6%

Trans Fat 0 g

Cholesterol 676.2 mg225.4%

Sodium 2007 mg83.6%

Total Carbohydrates 631 g210.4%

Dietary Fiber 42 g167.9%

Sugars 405.5 g

Protein 71 g141.9%

Vitamin A 69.8% Vitamin C 11.1%

Calcium 127.4% Iron 110.6%

*Based on a 2000 Calorie diet

Walnut And Raisin Filled Coffee Cake Recipe