This cake is like a marriage of two different styles of coffee cake: at first glance, it’s a Bundt-style cake with a thin orange glaze on top. Look a little harder, or cut into it, and you’ll see that it also has a streusel layer in the middle. The streusel is where the raisins hang out, and they’re on the bottom of the cake, too (because the recipe says to add them to the top of the batter while it’s upside-down in the cake mold).

The flavor has a bright punch of orange at first bite, thanks to the orange zest and orange glaze. The raisins show up in more of a supporting role. It’s a nice, serviceable coffee cake to have on hand when you have company staying overnight, or just when you want a treat on a special morning.

If you aren’t a morning person, I strongly recommend making this the night before, or a few days before an freezing it before serving. I’m a morning person and still struggled a bit with this when I made it in the morning (though to be fair, the ADHD was strong that morning). It needs about an hour to bake, so you’ll want to budget plenty of time to make and bake if you do want to do all the work and serve it in the same morning without people going hungry.

My mom had this recipe on an index card and attributed to someone named Jody. Sorry, Jody, I don’t know how to give you better credit for this. Makes 12 servings.

1 c. butter, softened (separated into 3/4 c. and 1/4 c.)
1 1/2 c. white sugar
3 eggs
3 c. + 1/3 c. sifted flour 
2 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1 c. buttermilk (or substitute 1 tbsp. lemon juice + fill the rest of the measuring cup with other milk)
1 tbs. grated orange zest (~1 navel orange)
1 c. raisins
2 tsp. cinnamon
1/2 c. brown sugar

Orange glaze:
1 c. powdered sugar
2 tbs. orange juice (1/4 of the navel orange you just zested)

Cream 3/4 c. butter and white sugar together until fluffy. Add eggs one at a time, beating well after each one. Add 3 c. flour, baking powder, salt, and baking soda alternately with the buttermilk until blended. Stir in the orange zest.

Put half of the batter in a greased 10″ Bundt pan.

Mix the rest of the butter, flour, cinnamon, brown sugar, and raisins to make a streusel mix. Sprinkle half of this mix on top of the 1/2 batter in the pan. Ad the rest of the batter, then the rest of the streusel mix.

Bake at 350F for 50-60 minutes and cool. Turn out of the pan.

Blend the powdered sugar and orange juice, then drizzle over the upright Bundt cake.