Freeze-Ahead Coffee Cake

1 cup of unsalted butter, room temperature
2-1/2 cups of all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1-1/2 cup chopped walnuts
3/4 cup of brown sugar
1/2 tsp ground cinnamon
1/2 cup raisins
1 cup granulated sugar
3 large eggs
1 tsp vanilla
1 cup sour cream

1. Preheat oven to 375◦
2. Butter an angel food cake pan. Set aside.
3. In a separate bowl, whisk together the flour, baking powder, salt and baking soda. Set aside.
4. In another bowl, combine the brown sugar, cinnamon and walnuts. 
5. Divide the brown sugar mixture in two. 
6. Stir the raisins into one of these. This is what will go into the center of the cake.
7. In a large mixing bowl, beat the sugar and butter together for about two minutes on medium speed. Beat in the eggs, one at a time. Add the vanilla. 
8. Reduce the mixture speed to low, add the flour mixture and beat until incorporated.
9. Stir in sour cream. (The batter will be thick)
10. Put half of the batter into the pan. Sprinkle with the walnut/raisin mixture. Top with remaining batter.
11. Bake for 30 minutes.
12. Reduce the oven temperature to 300◦. Bake until a skewer inserted come out clean. (About 20-25 more minutes)
13. Remove from oven, allow the cake to cool while in the pan.
14. Unmold the cake and wrap in plastic. Freeze for up to 3 days before planning to serve.
15. Before serving, allow cake to unthraw for about 1 hour 15 minutes.

Nutritional info: Serves 12 - 523 calories - 30 g fat - 98 mg cholesterol - 307 mg sodium - 7 g protein - 59 g carbs - 2 g fiber

Attribution: Image & Recipes are  the courtesy of Woman's Day. I found the recipe in the below issue on page 92.  (Dec 2106/Jan 2017) I found the above photo on their website.

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