Recipe courtesy of Sylvia Patterson,
San Antonio, Texas
Yield: approximately 24 servings

1 1/3 cups all-vegetable shortening
2 cups sugar
1 cup firmly packed light brown sugar
4 large eggs
4 cups all-purpose flour
2 cups whole buttermilk
4 tablespoons nonfat dry milk
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon

Topping
1 cup firmly packed light brown sugar
½ cup golden raisins
1 cup sliced almonds
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg

 


1. Lightly spray 2 (13x9-inch) baking dishes with nonstick baking spray with flour. Set aside.

2. In a large bowl, combine shortening and sugars. Beat at medium-high speed with an electric mixer until fluffy, approximately 3 minutes. Add eggs, beating until incorporated. Add flour, buttermilk, dry milk, baking, powder, baking soda, salt, and cinnamon. Mix at low speed until just combined. Pour batter into prepared pans.

3. In a medium bowl, combine brown sugar, raisins, almonds, cinnamon, and nutmeg for topping, stirring to blend. Sprinkle mixture over batter. Cover with plastic wrap, and refrigerate at least 8 hours orup to overnight.

4. Preheat oven to 350°. Bake coffee cake until top is lightly browned and a wooden pick inserted in the center comes out clean, 30 to 35 minutes.