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    Pecan Sour Cream Coffee Cake


    Source of Recipe


    Bea Hotchkin

    List of Ingredients




    1/2 c. margarine
    1 c. sugar
    3 eggs
    2 c. flour, sifted
    1/4 t. salt
    1 t. baking powder
    1 t. baking soda
    1/4 t. salt
    1 c. sour cream
    1/2 c. raisins

    Pecan topping:
    3/4 c. brown sugar
    1 T flour
    1 t. cinnamon
    2 T butter
    1 c. chopped pecans

    Recipe



    In large bowl, cream butter and sugar, eggs one at a time, beating well. Add flour, baking powder, soda and salt alternately with sour cream. Sprinkle raising over and stir in. Bake in a greased 9x13 pan. Sprinkle with the pecan topping.

    Topping:
    Mix brown sugar, flour and cinnamon together. Cut in butter until consistency of cornmeal. Mix in pecans.

    Bake at 350 for 30 minutes. Serve either warm or cold, makes 12 servings.

 

 

 

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