Raisin Buttermilk Coffee Cake
Ingredients
1 cup brown sugar
1/2 cup pecans, chopped
1/3 cup butter, softened
2 tablespoons flour
4 teaspoons cinnamon
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
3 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 cups buttermilk
1 cup raisins
Instructions
For the crumb mixture, combine the brown sugar, pecans, butter, flour, and cinnamon in a bowl, mixing until it resembles coarse crumbs. Set crumb mixture aside. Preheat the oven to 350 F and grease a 13x9x inch baking pan. In a mixing bowl, combine butter and sugar, creaming until smooth. Add eggs, one at a time, beating well after each addition. Combine dry ingredients in a separate bowl, then add to creamed mixture alternately with buttermilk, mixing until thoroughly combined. Stir in raisins. Spread half of the batter into the prepared pan, then sprinkle the top with half of the crumb mixture. Spread remaining batter over mixture, then top with remaining crumb mixture. Bake for 35 to 40 minutes or until toothpick inserted near the center comes out clean. Yields 16 servings.