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Izzy's Raisin Coffee Cake

Chef.at.Home's picture
Ingredients
  Lukewarm water 1 Cup (16 tbs)
  Dry yeast envelope 1
  Sugar 1 3⁄4 Cup (28 tbs)
  Shortening 1⁄4 Cup (4 tbs)
  Egg 1
  Flour 4 Cup (64 tbs) (2-4 cups)
  Butter 1 Cup (16 tbs)
  Cinnamon 2 Teaspoon
  Pecans 1 Cup (16 tbs), chopped
  Raisins 1 Cup (16 tbs)
Directions

Combine the water and yeast in a bowl and let stand for 5 to 10 minutes.
Cream 1/4 cup of the sugar and shortening in a mixing bowl until light and fluffy.
Beat in the egg.
Beat in the yeast mixture.
Mix in flour gradually until dough is easy to knead.
Knead on a floured surface until smooth and elastic.
Place in a greased bowl, turning to coat.
Let rise, covered, in a warm place for 2 hours or until doubled in bulk.
Punch the dough down.
Let rise for 1 hour.
Melt the butter and place in a bowl.
Mix the remaining 1 1/2 cups sugar, cinnamon and pecans in a separate bowl.
Pinch dough into walnut size pieces; dip in the melted butter, then roll in the sugar mixture.
Drop half the dough pieces lightly into a greased 9 inch tube pan.
Layer the raisins over the dough.
Drop the remaining prepared dough pieces in the pan over the raisins.
Let rise for 1 hour.
Bake at 350 degrees for about 1 hour or until golden brown.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Nut

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