Viennese Raisin Coffee Cake
Viennese-style raisin coffee cake with a light texture, made without yeast.
Ingredients
dark or golden raisins (tossed with 1 tablespoon flour)
1 cup (about 5 - ounces/160 grams)
all-purpose flour (spoon flour into a dry-measure cup and level off)
1 C/d cups
baking powder
2 teaspoons
unsalted butter (softened)
16 tablespoons (2 sticks/8 ounces/225 grams)
sugar
1. cups
finely grated lemon zest
2 teaspoons
vanilla extract
1 teaspoon
large eggs (separated)
6
Instructions
1
Step 1
Set a rack in the lower third of the oven and preheat to 350°F (180°C).
2
Step 2
Stir the flour and baking powder together and set aside.
3
Step 3
Combine the butter and ¾ cup of the sugar in the bowl of an electric mixer. Beat the mixture with the paddle on medium speed until it is soft and light, 3 to 4 minutes.
4
Step 4
Beat in the lemon zest and vanilla, followed by 2 of the egg yolks.
5
Step 5
Beat in 1⁄3 of the flour mixture. Stop and scrape down the bowl and beater.
6
Step 6
Beat in 2 more of the egg yolks, followed by another half of the remaining flour. Stop and scrape. Repeat using the remaining egg yolks and flour mixture.
7
Step 7
Pour the egg whites into a clean, dry mixer bowl. Place on the mixer with the whisk attachment and whip the egg whites until they are very white, opaque, and beginning to hold a very soft peak. Increase the speed to medium-high and whip in the remaining ½ cup sugar in a slow stream, continuing to whip the egg whites until they hold a soft, glossy peak.
8
Step 8
Fold 1⁄3 of the egg whites into the batter to lighten it, then fold in the floured raisins. Fold in the remaining egg whites.
9
Step 9
Scrape the batter into the prepared pan and smooth the top.
10
Step 10
Bake the cake until it is well risen and deep golden, and a toothpick or the point of a paring knife inserted midway between the side of the pan and the central tube emerges dry, 45 to 50 minutes. If the cake is baked in a Bundt pan it will be ready 5 to 10 minutes sooner.
11
Step 11
Cool the cake in the pan on a rack for 10 minutes, then invert the cake onto the rack to cool completely.
