Quick Pecan Sour Cream Coffee Cake

An easy moist delicious Pecan Sour Cream Coffee Cake with lots of crumb topping for breakfast or brunch.
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 A crumb topping filled with chopped pecans (or any other nut you have on hand) with a moist tender sour cream cake dotted with raisins is a keeper for an office treat, breakfast or a brunch.  The recipe used golden raisins but I had regular so that's what I used.  Make sure you bake this in a cake pan with high sides as it does rise up quite a bit.  I baked mine in a round 9 inch cake pan and had a little "bake over" because the sides of the pan weren't quite high enough. I always put my cakes under a cookie sheet to bake just in case.   A square 9 inch glass baking pan would do just fine.  In my oven this cake baked about 50 minutes.  The generous amount of nut filled topping along with the soft, tender, moist sour cream cake make for one delicious treat!  Enjoy!

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Quick Pecan Sour Cream Coffee Cake
Gale Gand

Ingredients:
Pecan Topping:
3/4 cup light brown sugar, packed
1 tablespoon all-purpose flour
1 teaspoon cinnamon
2 tablespoons cold unsalted butter, cut into pieces
1 cup chopped pecans, pulsed in the food processor
8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 cup granulated sugar
3 eggs
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
1/2 cup golden raisins
Pecan topping, recipe above

Directions
Pecan Topping:

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.

Preheat the oven to 350 degrees. Butter a 9 by 9-inch cake pan. In a mixer fitted with a paddle attachment (or 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 until risen and browned, about 45 minutes. Let cool 10 minutes in the pan. Serve in squares.