Raisin Buttermilk Coffee Cake

I am exhausted!  We just finished 5 days of VBS at our church, and we had more children this year than we have ever had before!!  Have you ever experienced the energy of over 150 children for 3 hours at a time??  It was a wonderful week, and I am very thankful to have been able to be a part of it!

I tried to make a special treat to take to VBS each day this week especially for the workers who volunteered their time to help out.  I didn’t try any new recipes, but used my tried and true ones!

And many  thanks to my readers!! We hit the 9000 mark for views to the blog yesterday!!!

This coffee cake recipe is found in one of my Best of Country Cooking cookbooks. I have made it quite a few times in the past for my own family.  It goes together easily and is a great treat for a mid-morning snack.

1 c. packed brown sugar

1 c. chopped nuts

1/3 c. butter, softened

2 tbsp. flour

4 tsp. ground cinnamon


1/2 c. butter, softened

1-1/2 c. sugar

2 eggs

3 c. flour

4 tsp. baking powder

1/2 tsp. salt

2 c. buttermilk

1 c. raisins

Combine the first 5 ingredients in a bowl until the mixture resembles coarse crumbs; set aside. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in raisins.

Spread half of mixture into greased 13×9 pan. Sprinkle with half the crumb mixture. Carefully spread with remaining batter and sprinkle with remaining crumb mixture. Bake at 350 for 35-40 minutes or until toothpick inserted comes out clean.  Makes 12-15 servings.

*I was out of raisins, so I sprinkled some mini chocolate chips over the top before I baked it.


Double-Berry Pie

This past Saturday found me doing a bit more baking than I have done in recent weeks.  I made my weekly coffee cake and sour dough loaves, a blueberry butter cream cake (from www.thesouthernladycooks.com)  for our church’s VBS this week, and this amazing pie!

Since one of my hubby’s favorite desserts is blueberry pie, I decided to make one for him as a Father’s Day dessert using not only our own blueberries, but also some of our own blackberries.  I sort of followed a blueberry pie recipe that I found in my Fanny Farmer cookbook.

pastry dough for a 9-inch, two-crust pie

4 c. fresh berries…I used 2 cups blueberries and 2 cups blackberries

3 tbsp. cornstarch (more would have been better since my berries were so juicy!)

1 c. sugar

1/8 tsp. salt

1 tbsp. lelmon juice

1 tbsp. butter

1 egg, beaten with 1 tbsp. water

1/2 tsp. sugar

Line a 9-inch pie pan with half of the pastry dough.  Wash the berries and put into a mixing bowl.  Add the cornstarch, sugar, salt and lemon juice.  Gently toss to coat the berries. Pile the mixture into the lined pie pan and dot with butter. Roll out the top crust and drape it over the fruit. Crimp or flute the edges and cut several vents in the top.  Bake at 425 degrees for 10 minutes. Lower the temperature to 350 degrees and bake for 30 more minutes.  Remove pie from oven and brush with egg wash; bake for another 5 minutes.  Brush with egg wash again and bake for 5 more minutes.  Brush with egg wash a 3rd time and sprinkle with the 1/2 tsp. sugar. Bake for 5 more minutes.   Cool on a rack.  Serve with vanilla ice cream or whipped topping.