Raisin Buttermilk Coffee Cake

This is an excellent coffeecake. I've made it several times and get raves every time. The only change I made was to add 2tsp vanilla to the batter. But I also use 1 1/2 times the first five ingredients. I've now handed this recipe out to more than 20 people. Update: Replaced raisins with 2 cups blueberries. This is now my blueberry coffeecake recipe. I've lost track of how many people that have asked for this recipe.

Wonderful coffee cake! I cut the recipe in half and baked in an 8X8 square pan. If you want a crumbly topping, don't melt the butter as the directions state, just cut it in. I added 2 tsp. of vanilla, 1/2 tsp. of cinnamon, and 1/4 tsp. of nutmeg to the batter. Very moist and delicious!

This recipe's great. I followed it exactly (doubled) and made 2 rather full 9x13's. It baked for ~50 minutes? and went very quickly at work. One taster suggested increasing the raisins, but it could go either way. I'll definitely be making it again. Thanks for the great recipe!

Excellent! Wonderful flavor and texture. Very moist. It was not near done by 35-40 min. I baked it a good 60min or more. I didn't have enough raisins so I did 1/2C raisins and 1/2C crainis which worked well. I also added a couple tes. vanilla to the batter. The batter was easy to spread over the middle layer of brown sugar (I usually do not have luck with that, but this was very easy)

So good!!! I usually dont want to try any recipes which have less than 10 reviews - but i thought - oh well - this looks like the easiest, and i have all the ingredients at hand... and my buttermilk is going to rot if I leave it one more day! And I didnt regret it, it's so moist, rich, soft! I couldnt spread the dough into 2 different layers (too thin for me) - so I just pour the whole thing in the 9x13 pan, and laid the whole brownsugar mix on top of it - creating a really nice streussel look! Anyway, I loved it - had 3 big pieces already.

This was an amazing, moist coffee cake. I increased the amount of the topping and added some vanilla to the cake batter. The pan disappeared at work in a couple hours.

Delicious! I had some buttermilk I needed to use and thought I would try this even though I had no raisins or nuts and this was still delicious my family ate this all up. Thanks for a great recipe.

Very pleased with this recipe. Whenever I make a recipe that calls for raisins, I always soak the raisins in boiling water for about 5 minutes to plump them up. I loved the cinnamon flavour and I also added 1 tsp of allspice as well. I baked this cake in a fluted bundt pan.

Delicious!! This cake was so moist and flavorful, I could eat it every day! Buttermilk is such a great ingredient to add a special taste to whatever you are making. I left the raisins out for my husband, though next time I won't. Yummy!

Very good flavour with this cake, but it is a very dense cake, does not rise much, for anyone expecting more of a regular, light, fluffy cake, this isn't it. Rave reviews though by hubs and inlaws. I made mine in a Bundt pan and put half the crumb topping on the bottom, then half the batter, then the remaining topping and batter. Baked for almost an hour until toothpick came out clean. Will make again, but may put some spices in the batter as it is a little bland (the crumb topping isn't enough IMO to liven up the rest of the cake)

This did not turn out well for me. Followed directions exactly and it just came out too flaky for "coffee cake" with not a lot of "wow." I guess I've just come to expect more from recipes on this site that have a 5 star rating. Wouldnt spend the time on this one again.

I needed more stars to rate this recipe! Absolutely delicious! I made it last weekend for a dinner party we were going to and it was a huge hit. Just made another one this morning for a grad party and instead of dark raisins I tried golden - highly recommended! This is a heavy cake! I cut each piece into small squares and you can serve more than 20 people if you have other desserts! Fantastic recipe! Thanks Lauren!

This is an excellent coffee cake. I made it this morning to take to work for co-workers to have with their morning coffee. Received nothing but compliments. One even asked if I had the recipe with me. I collect recipes using buttermilk and this one will definitely be added to one of the favorites. A must try. You will not be disappointed.

This is one of the best coffee cakes I've ever made. It was fairly simple and turned out amazing. Be warned the smell of this baking will drive you crazy!

Moist and tender! YUM! Made it in two 8" round pans so I could freeze one easily. Baked them for about 30 minutes. A keeper!

I was looking for a way to use up some buttermilk and came upon this recipe. This cake is AMAZING! I added a little vanilla and cinnamon, and made extra topping but otherwise followed the recipe as is. I could see substituting blueberries for the raisins or even cinnamon morsels. So good!!

Delicious! Did not change a thing and it was wonderful!

This was delicious! I am afraid it has been causing me to gain more holiday weight than usual! I did use raisins and I think I will add more next time. I did find that the raisins seemed to fall to the bottom of the cake though. I might stir them into the top of the cake when it is in the pan ready to go into the oven so that they might not fall all the way to the bottom. But it was still so good!!

Very yummy. I love baked goods with buttermilk, they are usually so moist (like this one). I make one and a half times the topping and add 2t vanilla to the cake.Thank you.

Very good recipe, except I changed the topping and do not melt the butter. I think it works better cut into the rest of the topping ingredients.

This is a fantastically easy recipe that turns out deliciously! It was a big hit with the family and the best way to use up my leftover buttermilk. I cut back the white sugar to just under a cup, and upped the raisins to a cup and a half. Instead of melting the butter for the crumble I just folded it in - just some advice, fold it in and don't leave it there for too long otherwise the butter starts melting and the crumble becomes a gooey mess! It still turned out really delicious though, just not as even. Will definitely keep using this recipe and might even buy buttermilk specifically for it!

FANTASTIC!!! Have made over and over and it never disappoints!

Thank you for the excellent recipe! I followed the directions exactly and the result was a picture perfect, scrumptious coffee cake! The cake was moist and soft and the top was crunchy with nuts and brown sugar. My family loved it. I will definitely make this again.

Really very good. The only thing - I don't know if I did something wrong but brown sugar didn't melt and it feelt kind of like you wolud eat sand. Or maybe it should have that texture? But the taste is yumm:)

despite having doubled the amount of spices, this cake was bland. I will not use this recipe again.

I guess this is just about the best, most moist coffee cake I have eaten in a while and so easy. I'm reccomending it to lots of people. YUM!

I had almost 1 quart of buttermilk to use up and I found this recipe - what a gem! It's moist and flavorful. If you are thinking 4 tsps. of cinnamon is too much, think again. It's the right amount for this size cake.

This was a delicious coffee cake, but the specified time was not long enough for a glass pan. I had to add at least 20 minutes. The directions say to use melted butter in the topping mixture, which I did, but I did not get a "crumb" topping. It was more clumpy. Next time, I will use softened butter and add the nuts after the other ingredients are combined for the topping, so it will be more like streusel. I did follow one reviewer's advice to use 2 c. blueberries instead of raisins. Perhaps that was the reason for the additional bake time. The cake had an excellent, tender crumb, and it rose well, so overall I was satisfied.

I hoped this would be good since I was taking it to work for a training session. And I was concerned about the raisins. I like them in cookies, but not everyone loves raisins. Well, this one was a great surprise. It was perfect. The raisins made the texture a little unexpected and all who ate it loved it. One of the guys said the remnants were even better the next day. I'm taking it to a dinner tonight and hope to get more rave reviews.

My daughter said it was the best thing I have ever made. That is saying a lot since I bake all of the time. Is good without raisins and nuts (my daughter hates both so omitted them :-).

Very good! But, if substituting with blueberries, USE FRESH! I used frozen (thawed them and even drained them and the cake did not bake well around them - mushy -- and would have burnt the top had I baked it longer. Great taste. I did 1.5 times the topping and added 2 tsp. vanilla to the batter. Yum!

The texture is so amazing.....I can't describe it, but it's different than any I have ever made. I gave it only 4 stars since it is way too sweet. Also, the crumb topping was too wet and doughy, so the next time I will use my tried and true crumb recipe. Otherwise, it's the BOMB!!!

Great recipe! Only modification we made was to bake it in two 9x1 1/2 round cake pans and spread the mixture only on the top of the two pans of dough. Took it to somebody's house as an offering for them to have at breakfast; they couldn't wait and used it for dessert at a dinner party.

Awesome!! Best coffee cake I ever made! Every time I made coffee cake in the past, it was a disaster! This one is very moist and has great flavor. I substituted cranberries for the raisins and I think this makes it taste better(unless you love raisins). Go try this recipe!

Hubby and I love this. Hubby never requests anything sweet and he's asked me to make this every day for a week. Instead of all white sugar, I use a cup of brown sugar and half a cup of white. Also, I use two caps of vanilla. Those are my only changes though. I have found that I have to use the full amount of time. It's worth it though. Yum. Yum. Yum.

This is my first try at a coffe cake , and it is the best I have tasted !! Like I read in the reviews , I also added vanilla to the cake batter and doubled the topping , instead of nuts , I used more rasins . But you better make a lot , as this cake disapears real fast !!!

I made this for our extended family and took it to the lake. I made cream cheese icing to go on top... Delicious! Even those who were not raisin fans enjoyed it...

Very good and moist! It had plenty of topping for me without doubling. I used powdered buttermilk (great stuff!)and had to use chopped dates instead of raisins because I couldn't find my can of raisins, lol. Hey, it was early. Would definitely make this again. I may try the vanilla in the cake mixture next time, just to see how it is.

delicious... i followed the advice of using vanilla, also doubled the raisins... great texture, great flavor...

I loved it! I used pecans and cooked it for about 40 minutes. It came out perfectly. Next time I may make 1.5 times the topping, but it's fine with the recommended amount.

This is a good basic coffeecake recipe. The "cake" part is average, but the streusel topping is FABULOUS. I will make it again when I have leftover buttermilk.

Excellent recipe! I took the advise of others and added some vanilla and more raisins. I will be making this again! Thanks for sharing!

This cake was a big hit at our BBQ party last night! Was gone before the actual party started! :) Loved the taste, easy to make, too! Awesome!

So I followed the recipe to a "T" although not until i had already made the topping did i realize that the correct way to make the crumble top and center would be with cold butter or margarine instead of melted. and well i turned out great the taste was great either way i only wish i hadn't trusted the recipe on this one small detail everything else was great! Awesome flavor great texture!

Easy to make and tasty. I didn't have nuts, but the topping was fine without it. I also substituted dried cranberries for the raisins.

This recipe is wonderful--delightful later when warmed in the microwave for 30 seconds--add a dab of vanilla icecream. Mmmm--too good!!

Great recipe! Only thing I added to the recipe was 2tsp of vanilla. Delicious!

I made a few changes: I reduced the sugar to one cup - next time I'll reduce it to 3/4 cup. I used chocolate chips instead of raisins. They all sank to the bottom creating a chocolate "crust" on the bottom. I also added 1/2 t of baking soda due to the buttermilk. This was awesome!

I made this cake for my husband on Fathers Day, he loved it! This cake is going to be a staple in my family from now on, Thanks!!

OMG! If I could rate a recipe higher it would be this one. I had some buttermilk that had to be used up so when I found this recipe I thought I would give it a try. I am really glad I did.......as are my friends and husband. The cake is so moist and delicious. I plumped up the raisins in some boiling water but other than that followed the recipe exactly. I know I will be buying buttermilk again just so I can make this cake again. I have found many recipes on this site that I have enjoyed but this one is one of the best. Thanks!

I made this cake this morning and I was very disappointed at how it came out. I left out the raisins but I cant imagine that it altered it so much that I ended up throwing it out!

This was great! I think next time around I may double the crumb mixture, and I like the idea of adding vanilla to the cake batter as well. Thanks for the recipe, my family loved it!