Buttermilk Raisin Coffee Cake

  • Author: Kate Jackson
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 16 servings 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American


  • 1/4 cup (1/2 stick) butter, melted
  • 1 cup chopped walnuts
  • 1 cup brown sugar
  • 1 tablespoon flour
  • 1 tablespoon cinnamon
  • 1/2 cup (1 stick) butter, room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 3 cups flour
  • 4 teaspoons baking powder
  • 2 cups buttermilk
  • 1/2 teaspoon vanilla
  • 1 cup raisins


  1. Preheat oven to 350 and spray a 13×9 inch baking pan with cooking spray.
  2. Mix melted butter, nuts, brown sugar, 1 tablespoon flour and cinnamon together in a medium mixing bowl and set aside.
  3. Beat 1/2 cup soft butter and sugar together in a mixer until fluffy. Beat in eggs one at a time.
  4. Mix together flour and baking powder in a medium mixing bowl. With mixer on low speed, add flour mixture alternately with buttermilk until everything is just mixed.
  5. Add vanilla and mix. Add raisins and mix.
  6. Scrape 1/2 buttermilk batter into your baking pan and spread to the edges (sometimes this is easiest if you wet your fingers with water and use them!)
  7. Sprinkle half the nut mixture over the batter. Spread the rest of the batter on top, and then sprinkle the remaining nut mixture over all.
  8. Bake for about 40 minutes or until the coffee cake is a light golden and a toothpick inserted into the center comes out clean. Cool for about 30 minutes and then cut into squares.