Mini Cinnamon-Raisin Coffee Cakes Recipe

Name: Mini Cinnamon-Raisin Coffee Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Topping; 1/4 cup all-purpose flour; 1/4 cup packed brown sugar; 1/4 cup pecans; 1/4 teaspoon kosher salt; 2 tablespoons cold unsalted butter, diced; Cakes; 1 3/4 cups granulated sugar; 1 1/2 teaspoons ground cinnamon; 2 1/2 cups cake flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 1/2 sticks unsalted butter, at room temperature; 3 large eggs; 1 cup sour cream; 1 teaspoon pure vanilla extract; 1 cup raisins

Servings: persons

Topping
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup pecans
1/4 teaspoon kosher salt
2 tablespoons cold unsalted butter, diced
Cakes
1 3/4 cups granulated sugar
1 1/2 teaspoons ground cinnamon
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 sticks unsalted butter, at room temperature
3 large eggs
1 cup sour cream
1 teaspoon pure vanilla extract
1 cup raisins

1
Combine the flour, sugar, pecans, and salt in the bowl of a food processor and pulse a few times to combine. Add the butter and pulse until the butter is the size of peas and the mixture is crumbly. Set aside.
2
Preheat the oven to 350u00b0F. Lightly grease two standard muffin tins. Stir together 1/4 cup of sugar and the cinnamon in a small bowl to combine. Set aside.
3
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
4
Beat the butter and remaining 11/2 cups of sugar in the bowl of an electric mixer on medium speed for 3 to 4 minutes, until light and fluffy. Add the eggs, one at a time, blending well after each addition. Add the sour cream and vanilla extract and mix well to combine. With the mixer on low speed, add the flour mixture in three additions, blending until just incorporated. Fold in the raisins.
5
Using an ice cream scoop, fill each muffin cup one-third of the way full with batter. Divide the cinnamon sugar evenly between the cakes. Fill the muffin cups with the remaining batter, then sprinkle each cake with the pecan topping. Bake for 25 to 30 minutes, until a cake tester comes out clean. Remove from the oven and let cool for 10 minutes. Transfer to a wire rack and let cool completely.

1326

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Topping, 1/4 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 cup pecans, and more.

Yes, Mini Cinnamon-Raisin Coffee Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Cinnamon-Raisin Coffee Cakes

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