Quick Pecan Sour Cream Coffee Cake
Serves: 6
Lacy Volkman
1 January 1970
Based on User reviews:
41
Spice
56
Sweetness
51
Sourness
37
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
2 cups
All-Purpose Flour (sifted)1 tsp
Cinnamon1 cup
Granulated Sugar3
Eggs1 tsp
Baking Soda1 tsp
Baking Powder1 tsp
Salt1 cup
Sour Cream1 cup
Golden RaisinsDirections:
1
Pecan Topping: In a medium bowl, combine the brown sugar, flour, and cinnamon
2
Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture
3
Add the pecans and mix
4
Preheat the oven to 350 degrees
5
Butter a 9 by 9-inch cake pan
6
In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth
7
With the mixer running, slowly add the sugar and mix
8
Add the eggs and mix until light and fluffy
9
Sift the flour, baking soda, baking powder, and salt together
10
Working in batches, add them to the butter-sugar mixture, alternating with dollops of sour cream
11
Mix in the raisins
12
Pour the batter into the prepared pan
13
Sprinkle the topping mixture over the cake
14
Bake until risen and browned, about 45 minutes
15
Let cool 10 minutes in the pan
16
Serve in squares