California Coffee Cake
This is one of my favorite recipes. I used to beg my mother to make it. I make it without nuts and it is just as tasty.
Filling
- 3 heaping tsp sugar
- 3 heaping tsp cinnamon
- 1/2 C white raisins
- 1/2 C chopped nuts
- 1/2 C brown sugar
- 1 1/2 C plain yogurt
- 1 1/2 tsp baking soda
Cake
- 11/4 sticks butter
- 11/2 C sugar
- 3 eggs
- 3 C flour
- 1/2 tsp baking powder
- 2 tsp vanilla
- Cream butter and sugar
- Butter and flour the pan (bundt pan)
- Add eggs and beat
- In separate bowl, sift flour, salt, baking powder
- In another bowl, add baking soda to yogurt
- Add flour and yogurt mixtures alternately to butter/sugar/egg mixture
- Add vanilla
- Put 1/3 of batter into pan, sprinkle filling on batter, dot with butter, then put rest of batter on top
- Bake at 350 for 1 hour
- Cool 5 min, then turn upside down on rack
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1 response
Charlotte Morrison
Comment posted at 06:29 on Wednesday, May 17, 2006
Yummy- I made your favorite california coffee cake for my kid brother. He moved to California from Chicago, where we do have California Coffe cake, but to his dismay, no one in California knew about the coffe cake.
Just one question, what size pan should be used for this. I made it in a bundt pan, but I think it was too large, therefore, a little dry.
Do you remember the shape of the cake or do you know the pan size. He’s coming to visit this week and I want to make it again for him.
Thanks in advance!
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