Ingredients
- Bread
- 1/2 cup butter
- 1/2 cup sugar
- 4 eggs
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/4 cup luke warm water (not above 110 degrees)
- 1 packet active dry yeast
- 1 cup warm milk
- 4 cups flour
- 1 cup raisins
- Topping
- 1/2 cup brown sugar
- 1/4 cup flour
- 1/4 cup butter (room temperature)
- 1-1/2 tsp cinnamon
Preparation
Step 1
In a medium bowl, cream the butter and sugar and set aside. In a large mixing bowl, beat the eggs, salt and cinnamon until thick and smooth. With a rubber spatula, scrape all of the butter/sugar mixture into the egg mixture and beat until well combined. Don't overmix. It is Ok if it appears to have a slightly curdled appearance. Add the yeast mixture and then the milk. Slowly stir in the flour. Add the raisins and vigorouly mix until a smooth, sticky, wet dought is achieved. Cover and let rise for an hour or more (until doubled in size).
Give the dough a stir (scarping down sides of bowl)and let rise again for an hour or more (until doubled in size).
Meanwhile, make he cinnamon sugar topping. In a small mixing bowl, combine the brown sugar, flour, butter and cinnamon. Blend with a fork until crumbly. Set aside. This can be done ahead of time and refrigerated.
Coat a bundt or tube pan with butter or cooking spray. Sprinkle cinnamon sugar topping evenly into the pan. With a spatula, carefully spread the dough mixture over the topping.
Bake at 350 degrees for 40-50 minutes oe unril toothpick comes out clean. Carefully, remove from pan and allow cake to cool for 15-20 minutes on a wire rack.Top with a light dusting of powedered sugar before serving.