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Walnut and Raisin Filled Coffee Cake Recipe
|Water||1⁄2 Cup (8 tbs)|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
|Honey||1⁄2 Cup (8 tbs)|
|Raisins||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Honey||2⁄3 Cup (10.67 tbs)|
|Whole wheat flour||1 2⁄3 Cup (26.67 tbs)|
|Soy flour||1⁄3 Cup (5.33 tbs)|
|Baking powder||2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3882 Calories from Fat 1287
% Daily Value*
Total Fat 148 g228%
Saturated Fat 67.7 g338.6%
Trans Fat 0 g
Cholesterol 676.2 mg
Sodium 2007 mg83.6%
Total Carbohydrates 631 g210.4%
Dietary Fiber 42 g167.9%
Sugars 405.5 g
Protein 71 g141.9%
Vitamin A 69.8% Vitamin C 11.1%
Calcium 127.4% Iron 110.6%
*Based on a 2000 Calorie diet
For the batter: Cream together the honey and butter. Add the eggs and beat until the mixture is slightly fluffy; beat in the vanilla.
Stir together the whole wheat flour, soy flour, baking powder, and salt. Add this mixture to the creamed mixture alternately with the 1/2 cup milk.
Spread one-half the batter in an oiled baking pan; cover carefully with the raisin filling. Spread the remaining batter on the top. Sprinkle with the 3/4 teaspoon cinnamon.
Bake at 350° F for 25-30 minutes.