Oh, buttermilk raisin coffee cake, you soft and tender thing, you. This is probably my favorite coffee cake recipe (and that is saying a lot, because I have yet to meet a coffee cake I didn’t like), probably because it is packed with juicy raisins and cinnamon and walnuts, and the buttermilk gives it just a teeny hint of tangy attitude. It also makes a nice generous amount because it cooks up in a 13×9 inch pan (and more on all that later), and is utterly and completely easy to make. You pretty much go from taking out the ingredients to pulling the golden deliciousness out of your oven in just under an hour, and then all there is left to do is wait for it to cool a little (So Hard!!) and then to slice it up and hand it out. You want coffee cake now, am I right? Let’s make some!
Welcome to the latest in my “no, I’m not going to take the easy road and just make banana muffins out of those ripe bananas” posts, wherein I take those overripe bananas I always seem to have lounging around on my countertop and make something out of them that is not banana muffins. Not that I don’t love my banana muffin recipe – I do! But you only go around once, and I wanted to make sure that I got in at least a couple batches of these banana chocolate chip coffee cupcakes.
I’ve been seeing versions of this adorable little dessert pop up all over the place, and every time I read another approach to making it I knew it was only a matter of time before I gave it a whirl myself. I mean really…who could resist the thought of a warm, cinnamon topped cup of coffee cake that cooked in a mug. In the microwave. In less than two minutes. It was just too dang tempting to resist, so one lazy afternoon I pulled out my Peter Rabbit mug and got to work