Cinnamon raisin cake

    45 min

    A simple and incredibly moist cake that is easy to make and packed full of flavour. A layer of raisins and cinnamon sugar is hidden inside this wonderful cake. Enjoy for afternoon tea, elevenses or for general snacking.

    51 people made this

    Makes: 1 20cm round cake

    • 4 tablespoons dark brown soft sugar
    • 4 tablespoons caster sugar
    • 1/2 teaspoon ground cinnamon
    • 110g butter, softened
    • 4 tablespoons caster sugar
    • 125ml soured cream
    • 1 teaspoon vanilla extract
    • 1 egg
    • 125g plain flour
    • 1/2 teaspoon bicarbonate of soda
    • 1 pinch salt
    • 50g raisins

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour 20cm round cake tin.
    2. In small bowl, combine dark brown soft sugar, 4 tablespoons caster sugar and cinnamon; set aside.
    3. In medium bowl, cream butter and 4 tablespoons sugar until light and fluffy; beat in soured cream, vanilla and egg. In a separate bowl, mix flour, bicarbonate of soda and salt; add to creamed mixture. Blend well.
    4. Spread half of the batter in prepared tin; add raisins. Sprinkle half of the cinnamon mixture over the raisins. Spread remaining batter over top. Sprinkle remaining cinnamon mixture on top.
    5. Bake in preheated oven for 25 to 30 minutes or until skewer inserted into centre of cake comes out clean. Serve warm.

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    Reviews & ratings
    Average global rating:

    Reviews in English (39)


    I was looking for a coffeecake type recipe using blueberries to bring to Sunday Morning Coffe Hour at our Church and found Country Morning Cake. I substituted fresh blueberries for the raisins and it turned out GREAT! I received many compliments and was asked twice for the recipe. Be aware though that the dough is more like a sugar cookie rather than a cake batter. Don't let this bother you it was very moist. Even my kids liked it and asked if I could make another one tomorrow!  -  06 Mar 2005  (Review from Allrecipes US | Canada)


    End result was good, but was very nervous during prep. Batter was very thick, and hard to spread. Also, tried to use 9 inch pan--will use 8 inch next time. 9 inch pan was so big that I only made one layer of the cake...  -  24 Feb 2005  (Review from Allrecipes US | Canada)


    Loved this, loved this, loved this!!! I omitted the raisins and added some chopped walnuts to the topping. Yummy. It is very moist and got rave reviews. Definitely a keeper.  -  24 May 2001  (Review from Allrecipes US | Canada)