Skip to content

Pecan Coffee Cake

Brenda Head
Mary and Michael Devine

  • ½ cup butter
  • 1 cup white sugar
  • 3 eggs
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup sour cream
  • ½ cup golden raisins

Topping:

  • ¾ cup brown sugar
  • 1 Tbsp flour
  • 2 Tbsp butter
  • 1 tsp cinnamon
  • 1 cup pecans

Cream butter and sugar. Add eggs, one at a time and beat until fluffy. Sift dry ingredients and fold into creamed mixture alternately with sour cream. Add raisins. Pour into a greased 9×13 inch pan. Combine topping ingredients and sprinkle on top. Bake at 350°F for 30 minutes. Do not over bake. This cake is great for breakfast or in school lunches.