Pecan-Sour Cream Coffee Cake Recipe
Ingredients
1/2 cup (1/4 lb.) butter or margarine
1 cup granulated sugar
3 eggs
2 cups regular all-purpose flour
1 teaspoon baking powder
1 teaspoon soda
1/4 teaspoon salt
1 cup sour cream
1/2 cup golden raisins
Pecan Topping
Directions
In the large bowl of your electric mixer, cream together butter and sugar.
Add eggs, one at a time, beating well after each addition.
Sift flour, measure, and sift again with baking powder, soda, and salt; add to creamed mixture alternately with sour cream, making about 3 equal additions of each and blending after each addition.
Sprinkle raisins over the top and stir in.
Spread mixture in a greased baking pan (13 by 9 by 2 inches).
Sprinkle with pecan topping.
Bake in a 350° oven (325° for a glass pan) about 30 minutes or until it tests done.
Add eggs, one at a time, beating well after each addition.
Sift flour, measure, and sift again with baking powder, soda, and salt; add to creamed mixture alternately with sour cream, making about 3 equal additions of each and blending after each addition.
Sprinkle raisins over the top and stir in.
Spread mixture in a greased baking pan (13 by 9 by 2 inches).
Sprinkle with pecan topping.
Bake in a 350° oven (325° for a glass pan) about 30 minutes or until it tests done.
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