Ingrédients pour Costa Rican Raisin Cake
- 1/4 cup cornstarch
- Brewed Coffee
- Granulated Sugar
- Seedless Raisin
- 1/2 cup chopped walnuts or pecans
- 1 cup (2 sticks) unsalted butter, softened
- Dark Brown Sugar
- Eggs
- Flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 cup milk
- Vanilla Extract
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Comment préparer Costa Rican Raisin Cake
- In a medium saucepan, whisk together the cornstarch and coffee until completely smooth.
- Add 1/2 cup of granulated sugar and cook over low heat, stirring constantly, until the mixture thickens to a pudding-like consistency (about 5-7 minutes).
- Stir in the raisins and nuts. Remove from heat and set aside to cool completely.
- In a large bowl, cream together the softened butter, brown sugar, and remaining 1/2 cup granulated sugar until light and fluffy (about 3-5 minutes using an electric mixer).
- In a small bowl, whisk together the cream of tartar and baking soda.
- Gradually add the dry ingredients (cream of tartar/baking soda mixture) to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the vanilla extract.
- Grease and flour an 8x8 inch baking pan.
- Pour half of the batter into the prepared pan.
- Spread the cooled raisin and nut mixture evenly over the batter.
- Pour the remaining batter over the raisin mixture.
- Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before cutting into nine squares.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
154g
Fat
38g
Carbs
22g
