Yes, you read that right.....this is a coffee cake filled with yumminess with all the delicious-ness of an oatmeal raisin cookie. Hands down one of the BEST coffee cakes I have made in a LONG time. Of course it doesn't hurt that I am a sucker for oatmeal raisin cookies along with any type of coffee cake. Put these two sweets together and you have a master piece I tell ya!
There are some recipes that I make and after putting in my time, energy and taste buds towards the finished product I decide not to make the recipe again....and then there are recipes that put me over the edge with happiness with all the applauds of yumminess from myself and those that I share it with. I will definitely be making this recipe again. I recommend it to all of you to do the same. Especially if you are a coffee cake and an oatmeal raisin cookie fan.....it's a LOVELY combination of both.
I also really liked how there was a thick ribbon of cinnamon and brown sugar goodness that ran through the middle of this cake. Raisins and chopped nuts studded the middle of the cake too making it a true oatmeal cookie delight.
Because Valentine's Day is just around the corner I couldn't resist making this coffee cake in a heart shaped pan.
Oatmeal Raisin Cookie Coffee Cake
(recipe found on the lovely and oh so scrumptious blog, A Whisk and a Prayer)
2 cups AP flour
2/3 cup oats (regular or quick cooking)
2 tsp baking powder
1/2 tsp salt
1 1/4 cup sugar
1/2 cup butter, at room temperature
1 cup milk
1 Tbsp lemon juice
1 tsp vanilla extract
1/4 cup AP flour
1 cup brown sugar
1/4 cup butter, cut into small chunks
1 1/2 tsp ground cinnamon
2/3 cup raisins
1/3 cup chopped walnuts (or nut of your choice)
1. Preheat oven to 350 degrees F. Grease a 9" round (or heart shaped) spring form pan.
2. In a medium bowl whisk together the flour, baking powder and salt. Set aside.
3. In a large mixing bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time.
4. Add in 1/3 of flour mixture to the butter/sugar/egg mixture. Then mix in 1/2 the milk, lemon juice and vanilla extract followed by another 1/3 of the flour mixture. End with remaining wet ingredients and then the last of the flour. Set aside as you make the filling/topping.
5. Make the filling/topping - In a medium bowl combine flour, brown sugar and cinnamon. Add in 1/4 cup butter chunks. Using the back of a fork or a pastry cutter blend in butter until mixture resembles coarse sand.
6. Pour 1/2 of the cake batter into prepared pan. Then sprinkle 1/2 of the filling/topping mixture. Sprinkle over filling/topping raisins and chopped nuts. Pour remaining cake batter over raisins and chopped nuts. Top everything off with the remaining filling/topping mixture.
7. Place coffee cake into oven and bake for a good 45-50 minutes (my heart shaped cake took almost a full hour to bake), or until a toothpick inserted in the center comes out clean. Cool cake on a wire rack until it comes to room temperature and then remove sides of spring form pan.
So, so numilcious!!!
Happy Oatmeal Raisin Cookie Coffee Cake Baking!