This Recipe was made with

Windmill Windmill

Ingredients

For the Topping/Filling:

  • 1/3 C Archway Windmill Cookie crumbs
  • 2 Tbsp all purpose flour
  • 4 Tbsp (1/2 stick) butter, chilled
  • 1/3 C firmly packed brown sugar
  • 1 tsp cinnamon
  • 1/3 C blanched almonds, chopped or slivered

For the Cake:

  • ½ C raisins
  • ¼ C brandy or light rum (may substitute water)
  • 1 ½ C Archway Windmill Cookie crumbs
  • ¾ C heavy cream
  • 4 Tbsp (1/2 stick) butter
  • 1 egg slightly beaten
  • 1 tsp vanilla
  • ½ C sugar
  • 1 C all purpose flour
  • ¾ tsp baking powder
  • ¼ tsp salt

Directions

  1. Preheat oven to 350ºF. Position a rack to the middle of the oven.
  2. Lightly grease an 8 or 9” round spring form pan or cake pan.
  3. In a food processor, crumble an entire (9 oz) package of Archway Windmill Cookies. Pulse until a fine crumb is achieved. (Alternately, you can crush the cookies in a large zip lock baggie with a rolling pin.)
  4. Measure out 1/3 C of the cookie crumbs for the topping/filling into a small bowl and pour the rest of the crumbs (there should be about 1 ½ C) into a large mixing bowl and set aside.
  5. To the 1/3 C of crumbs, add 2 Tbsp flour and stir.
  6. Cut 1/2 of a stick of chilled butter into cubes and cut into the flour/cookie mixture with a fork until pieces are about pea size.
  7. Add in the brown sugar and cinnamon, stir until combined and set aside.
  8. In a small shallow dish, heat brandy for 30 seconds in the microwave.
  9. Pour in raisins, stir and set aside. (the warm brandy will not only add flavor, but plump up the raisins as well)
  10. Heat heavy cream and 4 tablespoons of butter in the microwave until just hot and butter is melted (about 1 minute).
  11. Pour cream and butter mixture over the 1 ½ C of cookie crumbs and stir until combined.
  12. Add in the brandy and raisin mixture.
  13. Next, add in one slightly beaten egg and the vanilla. Stir until combined.
  14. In a separate bowl, mix the flour, baking powder, sugar and salt.
  15. Add the flour mixture all at once into the cookie mixture and stir quickly until combined.
  16. Spread half of the cake batter into the prepared pan and sprinkle half of the topping/filling mixture evenly over the top.
  17. Pour the remaining cake batter over the filling, then sprinkle the remaining topping/filling along with the chopped almonds over the top of the coffee cake.
  18. Bake in a preheated oven at 350ºF for about 20-22 minutes or until a toothpick inserted comes out with moist crumbs clinging. (do not wait until toothpick inserted comes out clean because it will be too dry)
  19. Remove from oven and cool slightly before running a knife along the edges and releasing the spring form ring. Serve warm and enjoy with a nice cup of java!