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Coffeecake for busy mornings

"Sour Cream Raisin Coffeecake" is great to have for those busy mornings!
"Sour Cream Raisin Coffeecake" is great to have for those busy mornings!

In the morning, sometimes breakfast has to take second place. If you have children, you know how wild it can get in getting them up and about in the morning, ready to head out the door for school. Adults aren't much different. Those of us who work know we have to make a mad dash to get ourselves together and on our way. If you're a parent, this is a double whammy!

We all know it's important to eat breakfast. Since our bodies have gone hours without any fuel, this very well explains why breakfast is the most important meal of the day. If time limits you and/or your children to having something good to eat in the mornings, I have a recipe that can help. The night before, put together this "Sour Cream-Raisin Coffeecake". This is a recipe that you can mix and bake the night before and have ready in the morning when making breakfast is virtually impossible. Anyone who enjoys raisins will especially like this sweet treat! Combine this with a glass of milk or fruit juice and you're set to go. This is also good for a coffee break later in the day.

This recipe is different in that it's made differently. For one, sour cream is combined with an egg, then the dry ingredients are added, along with the raisins. The batter is heavy and even slightly gummy, but this is how is should be. This goes into a baking pan. The batter is sprinkled with brown sugar, chopped pecans and cinnamon, followed by dotting it with butter. After baking for 30 minutes, it's all set. You can reheat squares of this in the morning in the microwave and it's great!

This recipe is also one to enjoy when your schedule isn't so wild, such as for a weekend. Weekend breakfasts are always enjoyable, since we have more time for them. You can also make this the night before or even that morning you're planning to serve it and along with some fruit, cereal, hot coffee or hot cocoa, you'll have a great weekend breakfast treat. This is also great to have when you have company over for cake and coffee.

I also shared another coffeecake recipe sometime ago that you can put together the night before and bake the next morning, which is for "Overnight Coffeecake". This uses frozen Parker House rolls and is divine when it's served warm from the oven! To get this recipe, follow this link:

Make this coffeecake and have it ready for breakfast when time won't wait on you!


  • 1 cup sour cream
  • 1 egg, beaten
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup raisins
  • 3/4 cup brown sugar, packed
  • Ground cinnamon as needed
  • 6 tablespoons butter

Preheat oven to 350 degrees. In a large bowl, beat together the sour cream and the egg. Stir in the flour, sugar, baking powder and salt. Stir in the raisins. Batter will be heavy and slightly gummy. Spread in a greased 9-inch square baking pan. Sprinkle with brown sugar, nuts and cinnamon. Dot with butter. Bake for about 30 minutes until a toothpick inserted in the center comes out clean. Cut in squares to serve and serve warm. Yield: about 9 servings.

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