Oct 082013
 

 

When I was young this cake was very popular in Russia and particularly in Moscow. I really enjoyed a piece of it with a cup of coffee or tea. Sweet, crumbly, with lots of raisins, and very inexpensive, the cake was an ideal treat in a company of students.

 

Many years have passed by. The older I get the more I think about the dishes from my youth. Not that long ago I found my old recipe notebook. This recipe comes from it. Honestly, Moscow coffee cake is still one of my favorites.

  

 

1 cake

   Ingredients

  • 1 ½ sticks (about 175 g) unsalted butter, room temperature
  • 1 cup (about 175 g) sugar
  • 3 large eggs (if the eggs are very large, take 2 eggs and 1 yolk)
  • 1 tsp vanilla extract
  • 2 cups (about 250 g) flour
  • ¼ tsp salt
  • 1 tsp baking powder
  • 1 cup (about 150g) raisins
  • Powdered sugar for dusting

 

   Preparation

Preheat oven to 350 F (180 C).

Grease (or coat with cooking spray) the bottom and the edges of baking pan (9×5” or 12×3 ½”).

In a blender mix the butter and sugar until creamy. Add eggs, one at a time, and vanilla extract.

Mix the flour, salt and baking powder. Add slowly to the egg mixture.

Add raisins. Stir.

Spoon batter into a prepared pan. With a wet sharp knife make a slit (incision) along the cake.

Bake for 35-40 minutes or until a wooden skewer or a toothpick inserted in a center comes out clean.

Cool in a pan for 5-10 minutes. Remove from the pan and cool completely on a wire rack.

Sprinkle with powdered sugar.

 

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Cook with pleasure!

 

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