There are cinnamon raisin bagels and bread, so why not a cake too? Cinnamon Raisin Bundt Cake is a light and moist cake with home-style flavours; perfect for the holidays!
The end of Lord Byron’s 12 Bundt Cakes of Christmas series is just around the corner, and I wouldn’t be able to sleep at night if I did not include my Cinnamon Raisin Bundt Cake.
CINNAMON AND RAISINS
Cinnamon and raisins go together like Batman and Robin, like Harry and Sally, like Ross and Rachel, like Ygritte and Jon, like grilled cheese and tomato soup – you get the idea!!
We love cinnamon probably more than the average household. I’ve dedicated whole entire recipes to cinnamon, like my Cinnamon Ice Cream, for example. Oh, and another great cinnamon and raisin recipe is my Cinnamon Raisin Bread – so good and easy too!
And, because I was a little late in life finding out that I actually liked raisins, I wanted to celebrate the pairing once more. This cake is very moist and dense. The moisture from the raisins helps to keep the cake soft and prevents it from drying out.
ALL RAISINS WILL WORK PERFECTLY!
You can certainly use whatever raisin you would like. I used the light golden raisins. But, you can use Thompson or Sultana raisins – they will all work well!
You might think that three tablespoons of cinnamon is way too much, but trust me, it’s the perfect amount. If you doubt you love cinnamon as much as we do, you can certainly reduce the amount you put in your cake, but honestly, this cake can handle a lot of cinnamon!
And unlike most cakes with raisins in them, there’s absolutely no need to soak or re-hydrate the raisins before adding them to the batter. You just throw them in and mix them through. It’s that easy!
Lord Byron’s 24 Cookies of Christmas – Volume 1 can be found in its entirety by clicking on the following image. All of the recipes can be found on one page!
Lord Byron’s 24 Cookies of Christmas – Volume 2 can be found in its entirety by clicking on the following image. All of the recipes can be found on one page!
Cinnamon Raisin Bundt Cake
For the Cake:
- 3/4 cup butter, softened
- 1 1/4 cups sugar
- 3 large eggs, room temperature
- 1 1/2 cups plain Greek yogurt
- 2 teaspoons vanilla extract
- 3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3 tablespoons cinnamon
- 2 cups golden raisins
- 1 tablespoon confectioner's sugar, for garnish (optional)
- Preheat oven to 350 degrees. Liberally coat the inside of a bundt pan with non-stick cooking spray. Set aside.
- In the bowl of a stand mixer, beat together the butter and sugar until creamy.
- Scrape down the bowl and add the eggs one at a time, beating the mixture well after each addition.
- Remove the bowl from the stand mixer. Add the vanilla extract and yogurt. Stir into the butter mixture with a spatula until well incorporated.
- Place the bowl back into the mixer base and add the flour, baking powder, baking soda, salt, and cinnamon. With the mixer on low speed, beat the flour into the butter and yogurt mixture. Do not over mix – just until the flour is incorporated.
- Add the raisins and beat until just mixed into the batter.
- Transfer the batter to the prepared bundt pan and smooth out the top with a spatula.
- Tap the pan very aggressively onto a cutting board. This will help the thick batter to settle well into the bundt pan and help to level out the batter as well.
- Bake for 45 minutes. Check to see if the cake is done by inserting a wooden toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. If there's wet cake batter on the toothpick, leave the cake in the oven for another 5 minutes and perform the toothpick test again.
- Once the cake is done, remove from oven and place the pan onto a wire cooling rack and leave it there for 15 minutes. Once the 15 minutes has passed, turn the cake out onto the wire cooling rack to finish cooling.