Raisin Buttermilk Coffee Cake

Submitted By: Doris Hostetler


  • 1 cup brown sugar, packed
  • 1/2 cup chopped pecans
  • 1/3 cup butter or margarine, melted
  • 2 tablespoons all-purpose flour
  • 4 teaspoons ground cinnamon
  • Batter:
  • 1/2 cup butter or margarine, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 1 cup raisins
  • Instructions

    In a bowl, combine the first five ingredients until mixture resembles coarse crumbs; set aside.
    In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well
    after each addition. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Stir in raisins. Spread half of batter into a greased 13-x-9-x-2-inch baking pan. Sprinkle with half of crumb mixture. Carefully spread with remaining batter and sprinkle with remaining crumbs.
    Bake at 350° for 35 to 40 minutes or until toothpick inserted near the center comes out clean
    Yield: 12 to 15 servings.