Walnut and Raisin Filled Coffee Cake Recipe
Ingredients
| Cornstarch | 1 Tablespoon (Filling:) | |
| Water | 1/2 Cup (16 tbs) (Filling:) | |
| Walnuts | 1/2 Cup (16 tbs), chopped (Filling:) | |
| 3 tbsp to 1/2 cup honey | ||
| 1 cup raisins grated peel of 1 lemon OR 1/2 tsp lemon extract | ||
| Butter | 1/2 Cup (16 tbs) (Cake:) | |
| Honey | 2/3 Cup (16 tbs) (Cake:) | |
| Eggs | 2 (Cake:) | |
| Vanilla | 1/2 Teaspoon (Cake:) | |
| Whole wheat flour | 1 2/3 Cup (16 tbs) (Cake:) | |
| Soy flour | 1/3 Cup (16 tbs) (Cake:) | |
| Baking powder | 2 Teaspoon (Cake:) | |
| Salt | 1/2 Teaspoon (Cake:) | |
| Milk | 1/2 Cup (16 tbs) (Cake:) | |
| Cinnamon | 3/4 Teaspoon (Cake:) | |
Directions
Prepare the filling: Dissolve the cornstarch in the cold water; mix in the walnuts, honey, raisins, and lemon flavoring. Bring to a boil and cook over low heat until the mixture has thickened. Set aside to cool.
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.
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.
Chef
