Quick Pecan Sour Cream Coffee Cake

Perfect with a cup of coffee! I always make two of these and freeze one, so i have one ready for unexpected guests, just remove from freezer and defrost in your microwave under the defrost cycle for a few minutes, slice then serve, this cake freezes excellent, and it's buttery moist delicious!

Steps

Set oven to 350 degrees f.

Butter a 9 x 9-inch square baking pan.

For the toppping.

In a medium bowl , combine the brown sugar , flour and cinnamon.

Add in cold butter , then using your finger.

For the cake.

Cream the butter with sugar and vanilla until light and fluffy.

Add in eggs , beat well.

Sift together the flour , baking soda , baking powder and salt.

Add to the creamed mixture , alternating with the sour cream.

Mix in the raisins.

Transfer the batter to prepared baking pan.

Sprinkle the topping mixture evenly over the batter.

Bake for 40-45 minutes , or until cake tests done.

Let cool 10 minutes in the pan.

Serve in squares.

Ingredients

light brown sugar, flour, cinnamon, butter, pecans, sugar, eggs, vanilla, all-purpose flour, baking soda, baking powder, salt, sour cream, golden raisin