At the start of the new year, many of you will vow to cut out sweets from your life, go on diets and jump on the treadmill, desperately trying to drop a few holiday pounds. I get very lonely when that happens :-) Since I have a couple more days before 2013 gets here, I thought I'd share one last recipe in 2012 that's full of buttery, sugary goodness. Can I tempt any of you with Oatmeal Raisin Cookie Coffee Cake? There are oats and raisins in it, so don't feel so guilty.
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I saw this recipe and had to make it, because I love me a good oatmeal raisin cookie. It's such a simple cookie, but it delivers every time- chewy raisins and oats, crunchy and buttery edges...oh, so good! There are oats in the cake batter, in the filling and the top cookie crumble. It's got raisins scattered throughout with spicy cinnamon and nutmeg perfuming the whole thing. It's practically health food. If coffee cake and cookies got together and had a love child, this would be it. And what a sweet love child it would be. While there is no coffee in this cake, a warm cuppa is the perfect accompaniment.
Oatmeal Raisin Cookie Coffee Cake adapted from Baking Bites
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For The Cake:
- 2 cups all purpose flour
- 2/3 cup quick cooking oats
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups brown sugar
- 1/2 cup unsalted butter, room temperature
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/4 cup flour
- 1 cup brown sugar
- 1 1/2 teaspoon ground cinnamon
- 4 Tablespoons unsalted butter, cut into pieces
- 2/3 cup raisins
- 1/3 cup quick cooking oats
Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.
To make the cookie crumble: In a medium mixing bowl, combine flour, brown sugar and cinnamon. Using your fingertips, rub the butter into the flour mixture until well combined and the mixture is coarse and sandy. Stir in raisins and oats until mixed throughout. Set aside while you make the cake batter.
To make the cake: In a medium mixing bowl, whisk together flour, oats, baking powder and salt; set aside.
In a large mixing bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs one at a time.
Blend in half of the flour mixture until just combined. Add all of the buttermilk and the vanilla and stir until well mixed, then blend in the remaining flour mixture and mix until just combined, but do not overbeat.
To Assemble: Pour half of the batter into prepared pan. Top with half of the cookie crumble. Pour remaining batter on top and spread carefully to the sides of the pan. Sprinkle the remaining crumble evenly over the batter.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool on a wire rack for 10 minutes, before running a knife around the edge and carefully removing the springform ring. Allow to cool completely before serving.
Store cake in an airtight container.
Thank you for the support and encouragement you all have shown me here at Lick The Bowl Good. I couldn't do this without each and every one of you. I hope to bring you many new and delicious creations in the upcoming year. Please be safe as you ring in 2013. Cheers!