Vintage Baking: Apple-Raisin Coffee Cake

From a publication in 1955, brought by Gold Medal flour comes this quick coffee cake, that pulls together in a snap.

It’s a lovely texture. Soft and the raisins add to it. Now then, the recipe calls for apples then doesn’t actually call for the, in the ingredients. Oops. Using apples we had grown this year I used enough to equal a normal grocery store size apples. Use a crisp apple, such as a Honeycrisp or Cosmic, that won’t mush up in baking.

Apple-Raisin Coffee Cake


  • ¼ cup shortening
  • ¾ cup granulated sugar
  • 1 large egg
  • ½ cup milk
  • 1½ cups all-purpose flout
  • 2 tsp baking powder
  • ½ tsp fine sea salt
  • ½ cup raisins


  • 1 apple
  • 2 Tbsp granulated sugar
  • 1 tsp ground cinnamon


Preheat oven to 375°. Lightly oil an 8″x8″ glass baking pan.

Peel the apple, cut into quarters and core, then thinly slice. I placed the apple slices into a bowl of a bit of lemon juice and cold water to prevent browning.

In a medium mixing bowl whisk the shortenign and sugar together, until smooth. Add in the egg, then the milk, whisking smooth.

Add in the flour, baking powder, and salt. Stir in with a spatula, then stir in the raisins.

Scrape into the prepared pan and smooth out.

Drain the apples, patting dry with a paper towel.

Press into the batter in rows.

Sprinkle the sugar topping on.

Bake for about 30 minutes. A toothpick in the center should come out clean (not doughy).

Let sit on a cooling rack. Enjoy warm or cooled.

Cover leftovers with plastic wrap and store on the counter.

Makes 9 squares.