Soft cinnamon raisin butter breakfast cake with warm cinnamon flavor, juicy raisins, and tender buttery crumb.

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2 cups all-purpose flour

1/2 cup unsalted butter softened

3/4 cup brown sugar

2 large eggs

3/4 cup milk

1 tsp vanilla extract

2 tsp baking powder

2 tsp ground cinnamon

1 cup raisins

1/4 tsp salt

2 tbsp cinnamon sugar for topping optional

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1. Preheat oven to 350°F (175°C) and grease an 8×8-inch baking pan.

2. If desired, soak raisins in warm water for 10 minutes, then drain well.

3. In a large bowl, cream softened butter and brown sugar until light and fluffy.

4. Add eggs one at a time, mixing well after each addition.

5. Mix in vanilla extract.

6. In another bowl, whisk together flour, baking powder, cinnamon, and salt.

7. Gradually alternate adding dry ingredients and milk into the butter mixture until fully combined.

8. Fold raisins gently into the batter.

9. Spread batter evenly into prepared pan.

10. Sprinkle cinnamon sugar over the top if using.

11. Bake for 30–35 minutes until golden and a toothpick inserted in the center comes out clean.

12. Cool slightly before slicing and serving.

Soaking raisins helps create a softer bakery-style texture.

Do not overmix the batter or the cake may become dense.

Best served slightly warm with butter or coffee.

Store covered at room temperature for up to 3 days.