Raisin-Walnut Coffee Cake

Paula Deen

• Ready In: 1 hr 25 mins
• Serves: 12

Ingredients

• 1 1⁄2 cups raisins
• 1⁄2 cup  chopped walnuts
• 1⁄2 cup  firmly packed brown sugar, divided
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 cup butter, softened
• 1⁄2 cup sugar
• 2  large eggs
• 2  teaspoons vanilla extract
• 1 1⁄2 cups all-purpose flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  cup sour cream
• 1⁄2 cup powdered sugar
• 2  tablespoons heavy whipping cream
•  chopped walnuts, garnish

Directions

1. Preheat oven to 350°.
2. Spray a 9-inch springform pan with nonstick cooking spray.
3. In a small bowl, combine raisins, walnuts, 1/4 cup brown sugar, and cinnamon; set aside.
4. In a large bowl, beat butter, sugar, and remaining 1/4 cup brown sugar at medium speed with a mixer until creamy.
5. Add eggs, one at a time, beating well after each addition.
6. Beat in vanilla.
7. In a medium bowl, combine flour, baking powder, baking soda, and salt.
8. Gradually add to butter mixture, beating just until combined.
9. Stir in sour cream.
10. Spoon half the batter into prepared pan.
11. Top evenly with reserved raisin mixture.
12. Spread remaining batter evenly over raisin mixture.
13. Bake for 45-55 minutes or until a pick comes out clean.
14. Remove sides of pan.
15. In a small bowl, combine powdered sugar and cream.
16. Drizzle over cake.
17. Garnish with walnuts, if desired.
18. Cut into wedges and serve.