Country Morning Cake

Rating: 4.3 stars
46 Ratings
  • 5 star values: 29
  • 4 star values: 6
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 1

This quick and easy cake is perfect for Sunday brunches or guests. My friend served it when we visited in Minnesota and it's been one of our family favorites ever since!

By SKHWIS

Gallery

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 8 inch round cake pan.

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  • In small bowl, combine brown sugar, 1/4 cup white sugar, cinnamon; set aside.

  • In medium bowl, cream butter and 1/4 cup sugar until light and fluffy; beat in sour cream, vanilla and egg. In a separate bowl, mix flour, baking soda and salt; add to creamed mixture. Blend well.

  • Spread half of the batter in prepared pan; add raisins. Sprinkle half of the topping mixture over the raisins. Spread remaining batter over top.

  • Bake in preheated oven for 25 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Serve warm.

Nutrition Facts

Per Serving:
386 calories; protein 4.1g; carbohydrates 47.9g; fat 20.4g; cholesterol 80.1mg; sodium 239.5mg. Full Nutrition
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Reviews (40)

Read More Reviews

Most helpful positive review

MMBERGS
Rating: 5 stars
03/06/2005
I was looking for a coffeecake type recipe using blueberries to bring to Sunday Morning Coffe Hour at our Church and found Country Morning Cake. I substituted fresh blueberries for the raisins and it turned out GREAT! I received many compliments and was asked twice for the recipe. Be aware though that the dough is more like a sugar cookie rather than a cake batter. Don't let this bother you it was very moist. Even my kids liked it and asked if I could make another one tomorrow! Read More
Helpful
(31)

Most helpful critical review

MEMA2552
Rating: 2 stars
08/10/2003
I really didn't like the raisins so I substituted sliced peaches and raspberries. My family really liked it. Read More
Helpful
(7)
46 Ratings
  • 5 star values: 29
  • 4 star values: 6
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
MMBERGS
Rating: 5 stars
03/06/2005
I was looking for a coffeecake type recipe using blueberries to bring to Sunday Morning Coffe Hour at our Church and found Country Morning Cake. I substituted fresh blueberries for the raisins and it turned out GREAT! I received many compliments and was asked twice for the recipe. Be aware though that the dough is more like a sugar cookie rather than a cake batter. Don't let this bother you it was very moist. Even my kids liked it and asked if I could make another one tomorrow! Read More
Helpful
(31)
PATTYQ
Rating: 4 stars
02/24/2005
End result was good but was very nervous during prep. Batter was very thick and hard to spread. Also tried to use 9 inch pan--will use 8 inch next time. 9 inch pan was so big that I only made one layer of the cake... Read More
Helpful
(16)
Maryam
Rating: 5 stars
08/10/2003
Loved this loved this loved this!!! I omitted the raisins and added some chopped walnuts to the topping. Yummy. It is very moist and got rave reviews. Definitely a keeper. Read More
Helpful
(15)
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MEMA2552
Rating: 2 stars
08/10/2003
I really didn't like the raisins so I substituted sliced peaches and raspberries. My family really liked it. Read More
Helpful
(7)
AMWANGEL
Rating: 5 stars
02/25/2006
So easy and really good!! I made it with chocolate chips instead of raisins (I didn't have any) and it was GREAT! I've made it three times in 2 days because everyone loves it!! Read More
Helpful
(6)
casey rae
Rating: 5 stars
01/12/2007
My family loves this cake. My 11 year old son makes it by himself. We omit raisins and if no sour cream on hand I have used yougurt with good results. Read More
Helpful
(5)
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lutzflcat
Allstar
Rating: 3 stars
09/09/2011
This was easy and OK but honestly there are other coffee cakes that I like better. I baked this in an 8" spring form pan there didn't seem to be much batter and as a result the cake didn't have much height. I did have a few cherry craisins left so I mixed them in with the raisins. If I were to make this again I think I'd double the recipe (but probably not the sugar topping and the raisins) and cook it in a 9" spring form pan just to get more "cake." Read More
Helpful
(5)
PATTYPET
Rating: 5 stars
12/23/2002
I the husband found the recipe had my wife make it and just loved it..She has made it three times in two weeks for ourselves and friends...Every one loved it and wanted the recipe... Read More
Helpful
(4)
MEGHEN
Rating: 5 stars
12/23/2002
Soooo very good. I can't wait to make it again! Read More
Helpful
(3)
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