Saffron Cake with Raisins

Each bite of this buttery saffron cake with raisins is guaranteed to transport your taste buds to a world of culinary bliss. Freshly ground saffron blends beautifully with the plump raisins to create a delectable treat that is perfect for any occasion.

Course Cakes

Cuisine Persian

Keyword raisin cake, raisin pound cake, saffron cake, saffron pound cake

Prep Time 10

Cook Time 1

Additional Time 30

Total Time 1 40

Servings

Calories 355kcal

Author Laura Bashar | Family Spice

Ingredients

⅛ teaspoon ground saffron
1 tablespoon hot water
1 ½ cup all purpose flour
½ teaspoon kosher salt
½ teaspoon baking powder
1 ¼ cup granulated sugar
¾ cup unsalted softened butter
2 large eggs
½ teaspoon vanilla extract
½ cup plain Greek yogurt
1 cup raisins

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Instructions

Preheat oven to 350ºF.
In a small bowl combine ground saffron and hot water. Let saffron steep for 10 minutes before using.
Apply non-stick spray to a 9x5 inch loaf pan, and line with parchment paper, leaving a 2-inch overhang.
In a small bowl, whisk together flour, salt and baking powder.
In a medium size bowl, whisk together using an electric mixer sugar and butter until light and fluffy, about 5 minutes.
Mix in eggs, yogurt and vanilla into butter mixture.
Scrape down the sides of the bowl as needed and mix in the reserved saffron liquid.
On low speed, mix in half of the flour mixture.
Mix in the remainder of the flour mixture, until incorporated, scraping down the sides of the bowl as needed. Do not over mix.
Stir in raisins by hand.
Pour the batter into the prepared loaf pan. The batter will be thick.
Gently tap the pan to your work surface to remove air bubbles.
Bake in the oven for 60-75 mins, or until a toothpick inserted in the center of the cake comes out clean.
Let the cake cool in the pan over a cooling rack for 30 mins.
Life the cake out of the pan and place on the cooling rack to completely cool.
Slice cake to desired thickness once cake is at room temperature.
Store cooled caked, wrapped tightly in plastic at room temperature, up to 3 days.

Notes

TO STORE: Store any leftovers in an airtight container and refrigerate for up to 5 days. You can also keep it on the counter, covered, for several days if the temperature is mild and not hot.

TO FREEZE: You can also freeze leftovers. Wrap in foil, parchment paper or plastic wrap and freeze for up to 4 months.

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