Raisin Buttermilk Coffee Cake

Submitted By: Doris Hostetler

Ingredients

• 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.