Oatmeal Raisin Cookie COFFEE CAKE

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)

Cake Ingredients:

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

2 eggs

1 cup milk

1 Tbsp lemon juice

1 tsp vanilla extract

Filling/Topping Ingredients:

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)

Directions:

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!