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Walnut And Raisin Filled Coffee Cake

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Ingredients
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
Directions

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
Course: 
Wine And Drink
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Raisin

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