21 July, 2012

Sour Cream & Raisin Coffee Cake with Pecan Topping | Suncoast Seasons


Sour Cream & Raisin Coffee Cake 
with Pecan Topping ingredients
Makes 12 servings
For coffee cake:
1/4 cup margarine
1 cup sugar
3 eggs
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup sour cream
1/2 cup golden raisins

For pecan topping:
3/4 cup firmly packed brown sugar
1 Tbsp all-purpose flour
1 tsp ground cinnamon
2 Tbsp butter or margarine
1 cup chopped pecans

Georgine's Cranberry Coffee Cake — Replace golden raisins with chopped pecans. Add 1 tsp almond extract, and use 1 (16-oz) can whole berry cranberry sauce to make 2 layers, starting and ending with the sour cream batter.  If desired, omit pecan topping and make a glaze consisting of 3/4 cup confectioner's sugar, 1/2 tsp almond extract and 1 Tbsp warm water to drizzle over top.


Preheat oven to 350ºF.  Grease and lightly flour a 13-  x 9- x 2-inch pan and set aside.

In a large bowl, cream margarine and sugar. Add eggs, one at a time, beating after each addition.

Sift flour, baking powder, baking soda and salt. Alternately, add flour mixture and sour cream to the creamed mixture, beginning and ending with flour, blending well after each addition.

Sprinkle raisins over top of batter and stir in. Spread in prepared pan.

Prepare pecan topping by mixing together the brown sugar, flour and cinnamon. Cut in butter or margarine until mixture resembles cornmeal; add pecans. Evenly sprinkle pecan topping over batter.

Bake in preheated oven for 30 minutes. Cut into squares for serving.

Alice B. contributed this recipe to Dunedin Youth Guild, Inc, Suncoast Seasons: A Culinary Collection (Orlando: Moran Printing Company, 1984), 146. Georgine B. contributed a similar recipe for Cranberry Coffee Cake on page 147 of the same publication.

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