You know how I always say it takes me multiple attempts every time I come up with a new baking recipe? This cinnamon raisin coffee cake was ALMOST the exception… until I realized I screwed it up.
The cake part was perfect. Soft, fluffy, flavored with spicy cinnamon and sweet vanilla bean. The problems were the middle layer and topping. Meaning they were non-existent. I completely forgot that coffee cake always has that gooey cinnamon layer in the middle and also forgot that you are supposed to bake it with the topping instead of adding the topping later.
Fortunately I had time to bake it again the next day instead of the next weekend like I usually do. Both batches were good, even though one didn’t have any toppings and they doubled as both a blog recipe and my birthday cake. Coffee cake + scary movie = best birthday ever!
I intended on posting this last week but never got around to it. I’ve been completely distracted with a new section I’m adding to the blog. It’s been in the works for a few months now but just recently I got a clear vision on exactly how I want it to be and now it’s all I can think about. Literally, I’ll be at work or driving home or laying in bed and all I can think about is the next time I can snag a few minutes in front of my laptop. I’m beyond excited about it and think it will be really helpful for a lot of my readers.
I did want to get this recipe posted soon though because 1) it’s delicious and I can’t wait for you to try it and 2) because Valentine’s Day is next week and somebody you love needs to be treated to this coffee cake. There are actually quite a few recipes on my site that would be perfect for Valentine’s Day. I just updated this Valentine’s Day roundup from last year that has lots of good ideas if you’re still brainstorming.
- 1/3 C coconut sugar
- 1 tsp cinnamon
- 1/4 C raisins
- 1/4 C coconut sugar
- 1 tsp cinnamon
- 3/4 C pecans, roughly chopped
- 1/3 C raisins
- 3 Tbsp coconut oil, softened
- 4 eggs
- 1/3 C coconut oil, melted
- 1/3 C honey
- 2/3 C carton coconut milk or almond milk, unsweetened
- 1 tsp vanilla extract
- 1 vanilla bean
- 1 C almond flour
- 1/2 C coconut flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1 tsp cinnamon
- Preheat oven to 350°F and grease an 8×8 inch glass baking dish with a little coconut oil.
- Use a fork to stir together 1/3 C coconut sugar and 1 tsp cinnamon. Use the fork to work out any clumps. Set aside, along with 1/4 C of raisins measured out. You will use all this for the filling later.
- In a separate bowl, combine all the ingredients for the topping (1/4 C coconut sugar, 1 tsp cinnamon, chopped pecans, 1/3 C raisins, and 3 Tbsp softened coconut oil). Once again a fork can help work out any large clumps of sugar as you combine these. Set aside.
- Use a hand mixer or stand mixer to combine the eggs, 1/3 C melted coconut oil, honey, milk, vanilla extract, and the inside of the vanilla bean (just split it lengthwise with a knife then use the back of the knife to scrape out the inside. The outside can be discarded.) Increase the speed on the mixer to incorporate additional air into the mixture. If bubbles form, that’s perfect.
- In a separate bowl, stir together the almond flour, coconut flour, baking soda, baking powder, salt, and 1 tsp cinnamon. Run this mixture through a sifter – this step is very important to prevent the cake from being too dense.
- Slowly blend your sifted flour mixture into the wet ingredients. Pour half of this batter into the greased dish. Sprinkle the filling from step 2 over the top then pour on the other half of the batter. Evenly distribute the topping mixture from step 3 over the top of the cake.
- Bake 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before serving.