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 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
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.
Cook with pleasure!