Pecan Sour Cream Coffee Cake
A delicious nine inch moist delicious coffee cake topped with a crumb topping made of pecans, brown sugar butter and cinnamon.
Servings 9
Ingredients
Cake batter
- 1 stick butter softened
- 1 cup white sugar
- 3 eggs
- 2 cups flour sifted
- 1 Teaspoon baking soda
- 1 Teaspoon baking powder
- 1/4 Teaspoon salt
- 1 cup sour cream
- 1/2 cup raisins
Pecan Crumb Topping
- 3/4 cup light brown sugar
- 1 tablespoon flour
- 1 teaspoon cinnamon
- 2 tablespoons cold butter cut into pieces
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350 degrees. Butter a 9 by 9-inch cake pan.
- In a large bowl,beat the butter until creamy and smooth. With the mixer on low speed, slowly add the sugar and mix. Add the eggs and beat until light and fluffy. In a medium bow,sift the flour, baking soda, baking powder, and salt together. Alternately add the flour mixture to the butter-sugar mixture with the sour cream. Flour first, sour cream, flour, sour cream and finally flour. Beating only till ingredients are just incorporated with each addition. Stir in the raisins.
- Spread the batter into your prepared pan evenly. Sprinkle the crumb topping over the batter. Bake about 45 minutes or until the cake is risen and browned. Remove from the oven to a cooling rack. Cool to warm, serve.
Crumb Topping Directions
- In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the butter ,rub the mixture between your fingers until you have coarse crumbs. Add the pecans and mix.