Prep 20 mins
Cook 45 mins
Perfect with a cup of coffee! I always make two of these and freeze one, so I have one ready for unexpected guests, just remove from freezer and defrost in your microwave under the defrost cycle for a few minutes, slice then serve, this cake freezes excellent, and it's buttery moist delicious!
- 177.44 ml light brown sugar, packed
- 14.79 ml flour
- 4.92 ml cinnamon
- 29.58 ml cold butter, cut into pieces
- 236.59 ml chopped pecans
- 118.29 ml butter, softened 9no subs
- 236.59 ml sugar (can use a little more sugar for a sweter cake)
- 3 eggs
- 9.85 ml vanilla
- 473.18 ml all-purpose flour
- 4.92 ml baking soda
- 4.92 ml baking powder
- 1.23 ml salt
- 236.59 ml sour cream
- 118.29 ml golden raisin
- Set oven to 350 degrees F.
- Butter a 9 x 9-inch square baking pan (or use an 11 x 7-inch pan).
- For the toppping; In a medium bowl, combine the brown sugar, flour and cinnamon.
- Add in cold butter, then using your finger tips, pinch the ingredients together into a sandy/crumbly mixture; add in the pecans, and mix.
- For the cake; cream the butter with sugar and vanilla until light and fluffy; add in eggs, beat well.
- Sift together the flour, baking soda, baking powder and salt; add to the creamed mixture, alternating with the sour cream.
- Mix in the raisins.
- Transfer the batter to prepared baking pan.
- Sprinkle the topping mixture evenly over the batter.
- Bake for 40-45 minutes, or until cake tests done.
- Let cool 10 minutes in the pan.
- Serve in squares.
This is one of my favourite cakes. I have made this so many times and it's always a pleasure to serve this treat to guests:-)! Ofcourse, I always substitute the sour cream with low-fat plain yogurt in this recipe. Thanks for posting this! I sure hope you get many good reviews for this one!
I made this for Sunday morning breakfast. Wow!!! What a wonderful treat for breakfast. I followed the recipe but for some reason I had in my mind that is was an 8 X 8 pan, oops!!! Well needless to say it wasn't done in the time specified and had to bake longer, the topping got a little too browned. It still tasted wonderful and would definitely make this again. Thanks Kit for another great recipe.
This is a very good coffee cake,very tasty!I toasted the pecans first which really brings out their flavour.I also added vanilla to the cake batter.I am not a big fan of raisins so I left those out.But I did have dried blueberries that I have been wanting to use so I added those instead of the raisins.Wow,it was perfect!I used a 9 x 9 pan like the recipe said but I think I may use a tube pan next time.It took a long time for the middle of the cake to cook in a square pan,about 60 minutes.By this time the corners were getting quite brown.