Raisin-Spice Coffee Cake

A double layer of cinnamon streusel runs through the middle and across the top of this spiced coffee cake, giving you that crumbly, buttery crunch in every single slice. The batter itself is loaded with cinnamon, allspice, and nutmeg, so the spice flavor goes all the way through, not just in the topping.

Plump raisins dot every layer and add little bursts of sweetness that play off the warm spices. The crumb stays tender thanks to the milk and egg keeping things moist while the baking powder gives it a light lift.

The batter goes together fast since everything beats in one bowl. Spread half, add streusel, spread the rest, more streusel, and into the oven. Test with a toothpick in the center. If it comes out clean, you’re golden.

Kitchen Tips

• Soak the raisins in warm water for 10 minutes before stirring them in. Plumped raisins stay juicy inside the cake instead of turning into hard little pebbles.
• Don’t overmix the batter after adding the flour. A few streaks are fine. Overmixing develops gluten and makes the cake tough.
• Let the cake cool in the pan for at least 15 minutes before cutting. The streusel crumbles apart if you slice too early.

Variations

• Skip the raisins, cinnamon, allspice, and nutmeg for a plain streusel coffee cake, as noted in the recipe directions.
• Swap raisins for dried cranberries or chopped dried apricots.
• Use butter instead of margarine for a richer flavor and better browning.