Pecan Sour Cream Coffee Cake
|3/4 cups||light brown sugar, packed|
|1 cups||sour cream|
|1 teaspoons||baking powder|
|1 teaspoons||baking soda|
|1 3/4 cups||all-purpose flour, sifted|
|1 cups||granulated sugar|
|8 tablespoons||unsalted butter, room temperature|
|1 cups||pecans, chopped|
|3 tablespoons||unsalted butter, cold, cut into pieces|
|1 1/2 teaspoons||cinnamon|
|1 tablespoons||all-purpose flour|
|1/4 cups||golden raisins, optional|
- Preheat the oven to 350º F.
- Butter a 9x9-inch cake pan.
- For the Pecan Topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the pecans and mix.
- For the Cake: Using a hand mixer, cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the eggs and mix until light and fluffy. Sift the flour, baking soda, baking powder, and salt together. Working in batches, add them to the butter-sugar mixture, alternating with dollops of sour cream. Mix in the raisins. Pour the batter into the prepared pan. Sprinkle the topping mixture over the cake. Bake about 45 minutes or until golden brown. Let cool 10 minutes in the pan. Serve in squares.