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Raisin Walnut Crumb Cake


Per Serving:
Cal: 360
Protein: 5 g
Carb: 50 g
Fiber: 1 g
Fat: 20 g

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  • cooking spray, for pan
  • 3/4 cup all purpose flour
  • 3/4 cup packed light brown sugar
  • 1 tsp ground cinnamon
  • 6 Tbsp butter, melted
  • 1 cup walnuts, chopped
  • 3/4 cup dried raisins, chopped
  • 1/4 cup canola oil
  • 1/4 cup water
  • 3 eggs
  • 1 cup reduced fat sour cream
  • 2 tsp pure vanilla extract
  • 1 box (18.25 oz) yellow cake mix


Servings 16


Step 1

1. Heat oven to 375 F. Spray a 10 inch tube pan with cooking spray.
2. In a large bowl, whisk together the flour, brown sugar, and cinnamon. Add butter and stir with a fork until crumbly; fold in walnuts. Transfer half of mixture to a small bowl and fold in raisins.
3. In a large bowl, whisk together the oil, water, eggs, sour cream, and vanilla. Add dry cake mix and stir until fully incorporated.
4. Spread half the cake batter into the prepared pan and sprinkle with the raisin mixture. Top with remaining batter and sprinkle with walnut mixture. Bake until a wooden pick inserted in cake comes out clean, 45 to 50 mins. LEt cool in pan for 25 mins before transferring to a wire rack to cool completely.

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