This buttery-rich coffee cake includes dark, rich apple butter and raisins to create a moist version of a classic.
1 1/2 qt. all-purpose flour, divided
1 1/4 cups chopped pecan, toasted
1 3/4 cups butter, softened, divided
3/4 cup brown sugar
1 1/2 Tbsp. ground cinnamon, divided
2 1/4 cups granulated sugar
2 1/4 cups (about 23 oz.) LUCKY LEAF/MUSSELMAN’S Apple Butter
3 large eggs
2 1/2 Tbsp. baking powder
2 1/2 tsp. kosher salt
2 1/2 cups dark seedless raisins
- In a small bowl combine 1 1/4 cups flour, chopped pecans, 1 cup butter, brown sugar and 1/2 Tbsp. cinnamon; mix until mixture resembles coarse crumbs. Set aside.
- In large mixing bowl, beat remaining 3/4 cup butter until creamy. Add remaining 4 3/4 cups flour, sugar, apple butter, eggs, baking powder, salt and remaining 1 Tbsp. cinnamon. Mix on low speed for 30 seconds. Mix on medium speed 2 minutes. Stir in raisins.
- Spread half of batter in sprayed full-size steamtable pan. Top evenly with half of the cinnamon-crumb mixture. Spread with remaining batter over crumbs and top evenly with remaining crumb mixture.
- Bake in 350°F oven for 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from heat and let cool at least 15 minutes before cutting into 24 equal portions to serve. Serve warm.