Sunday Morning Pecan-Sour Cream Coffee Cake

This yummy coffee cake recipe comes from a much-used, favorite cookbook: Sunset Favorite Recipes I. I’ve used this cookbook for everything from basic to gourmet since I was in college and although it’s not very big, it’s still usually my first “go-to” book when I’m looking for a recipe. Sour cream was on sale last week, and when I got asked this past week if I would make another coffee cake, this one came to mind.

PECAN-SOUR CREAM COFFEE CAKE

1/2 cup butter, softened

1 cup sugar

3 eggs

2 cups regular all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 cup sour cream

1/2 cup golden raisins

Pecan Topping (recipe follows)

Preheat oven to 350 degrees. Cream together butter and sugar; add eggs one at a time, beating well after each addition.  Sift flour with with baking soda, baking powder and salt; add to creamed mixture alternatively with sour cream, blending well after each addition.  Stir in raisins. Spread mixture into well-greased 9 x 13 baking pan, and sprinkle with pecan topping.  Bake for about 30 minutes or until tester comes out clean.  Makes 12 servings.

Pecan Topping: Mix together 3/4 cup firmly packed brown sugar, 1 TBSP flour; 1 tsp cinnamon. Cut in 2 TBSP butter until mixture is crumbly, like cornmeal. Mix in 1 cup chopped pecans.

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