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.