Cinnamon Raisin Crumble Loaf Cake
This simple loaf cake is studded with plump raisins and spiced with cinnamon, with a buttery brown sugar crumb topping. With the crumbly texture of coffee cake, this cake is delicious served warm from the oven.
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Equipment
- 1-lb Bread Loaf Pan (or an 8x8 or 9x9 inch square baking pan)
Ingredients
Crumb Topping
- ¾ cup all purpose flour, fluffed, spooned and leveled
- ¼ cup light brown sugar, lightly packed
- 2 tbsp granulated sugar
- ¼ tsp ground cinnamon
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 4 tbsp (1/4 cup) unsalted butter, melted
Cake
- ½ cup raisins
- ⅓ cup hot water
- 2 cups cake flour or all purpose flour, fluffed, spooned and leveled
- ¾ cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp ground cinnamon
- ¾ cup sour cream
- 2 large eggs
- ¼ cup unsalted butter, melted
- ¼ cup vegetable oil
- 2 tsp vanilla extract
Instructions
Getting Ready
- Preheat the oven to 350 F, and position a rack in the center of the oven.
- Line a standard sized loaf pan (8 1/2 x 4 1/2 inches) with a sheet of parchment paper so that the paper hangs over the sides of the pan. (If using an 8 or 9 inch square baking dish, simply grease the pan with a little butter or non-stick baking spray, so you can serve the cake directly from the pan.)
Crumb Topping
- In a bowl. combine the flour, brown sugar, granulated sugar, cinnamon and salt.
- Add the melted butter and stir until moistened and crumbly. Set aside until needed.
Cake
- In a small bowl, combine the raisins and hot water. Set aside to let the raisins soak up the water.
- In a large bowl, sift together the flour, sugar, baking powder, salt and cinnamon.
- Separately, whisk together the sour cream, eggs, melted butter, oil and vanilla. Add the wet ingredients, the raisins and the water to the dry ingredients, and stir everything together with a spatula just until combined.
- Spread the batter into the prepared pan, then sprinkle with the crumb topping. Lightly press the crumbs into the batter.
Bake
- Bake the cake for about 55-70 minutes, until a cake tester inserted in the center of the cake comes out clean, or with moist crumbs clinging to it. (If you're baking this cake in an 8 or 9 inch square baking pan, the bake time will be significantly less. I'd suggest starting to check for doneness at around 30-40 minutes.)
- Let the cake cool in the loaf pan for 15 minutes, then lift it out of the pan by holding onto the parchment paper. Set the cake on a cooling rack to cool for about 30 minutes, then serve warm, or at room temperature.
Notes
Cool the leftover cake completely, then store in an airtight container at room temperature for up to 3 days.
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