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Arequipa Raisin Cake
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Arequipa Raisin Cake

40 Minutes
15 Min Prep
40 Min Cook
Want to up your coffee cake game? Try something completely different, like our coconut-topped Arequipa Raisin Cake.
What You Need
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16 servings
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
1
Heat oven to 350°F.
2
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.
3
Pour into 13x9-inch baking dish sprayed with cooking spray; sprinkle with coconut.
4
Bake 25 min. or until toothpick inserted in center comes out clean.
Kitchen Tips
Size Wise
An occasional dessert can be part of a balanced diet, but remember to keep tabs on portions.
Substitute
Substitute grated fresh gingerroot for the orange zest.
Cooking Know-How
For best results, prepare using medium-textured cornmeal, not corn flour, masa harina or coarse corn meal.
Nutrition
Calories
240
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 50mg
17%
Sodium 180mg
8%
Total Carbohydrates 34g
12%
Dietary Fibers 2g
7%
Sugars 16g
32%
Protein 4g
8%
Vitamin A
6%
Vitamin C
4%
Calcium
8%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* 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.
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