Tony Claxton's Recipes
Sour Cream / Raisin Coffee Cake		    

   To prevent pecans from becoming soft and rubbery inside the cake in the pecan mixture, you can use half the pecans (3/8 C) called for in the recipe and add them to the mixture after you put half of the sugar / cinnamon / butter mixture between the layers. This will put pecans only in the top layer.

                                   

Ingredients
Pecan Praline Mix
1 C - Packed Brown Sugar
2 t - Cinnamon
1/3 C - Butter, Softened
3/4 C - Chopped Pecans 		   
Cake Batter
2 C - Flour
1 t - Baking Powder
1 t - Baking Soda
1 t - Salt
1/2 C - Butter
3/4 C - Sugar
1 t - Vanilla
3 - Eggs
1 C - Sour Cream
1 1/2 C - Raisins


Instructions
    Pecan Praline Mix:
    • Mix brown sugar and cinnamon together
    • Cut in butter until crumbly
    • Mix in pecans
    Cake Batter:
    • Pre-heat oven to 350°F
    • Grease and flour 10" tube or bundt pan.
    • Combine flour, baking powder, baking soda and salt
    • Beat butter, sugar and vanilla until very fluffy
    • Beat in eggs one at a time
    • Add flour mixture alternately with sour cream in 2 or 3 additions, either using mixer or rubber spatula to fold in additions
    • Add raisins and fold in
    • Spread 1/2 of batter in prepared pan
    • Sprinkle with half of pecan mixture
    • Repeat layers
    • Bake for 50 minutes or until done.
    • Cool for 10 minutes and invert onto clean towel and then onto rack to completely cool


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