Want to up your coffee cake game? Try something completely different, like our coconut-topped Arequipa Raisin Cake.
What You Need
Original recipe yields 16 servings
1-1/4 cups flour
1-1/4 cups cornmeal
1 Tbsp. CALUMET Baking Powder
3 egg s
1-1/4 cups milk
1/2 cup butter, melted
1 cup raisins
1/2 cup sugar
1 tsp. anise seed
1 tsp. ground cinnamon
1/2 tsp. zest and 1/4 cup juice from 1 orange
1 cup BAKER'S ANGEL FLAKE Coconut
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Let's Make It
Heat oven to 350°F.
Combine flour, cornmeal and baking powder in large bowl. Whisk eggs, milk and butter until blended. Add to flour mixture; mix well. Stir in all remaining ingredients except coconut. Let stand 5 min.
Pour into 13x9-inch baking dish sprayed with cooking spray; sprinkle with coconut.
Bake 25 min. or until toothpick inserted in center comes out clean.
An occasional dessert can be part of a balanced diet, but remember to keep tabs on portions.
Substitute grated fresh gingerroot for the orange zest.
For best results, prepare using medium-textured cornmeal, not corn flour, masa harina or coarse corn meal.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.