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St. Timothy's Coffee Cake
1 cup butter or margarine, softened
2 cups granulated sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup chopped pecans
1/2 cup golden raisins
1 cup sour cream
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
Beat butter at medium speed of an electric mixer until fluffy; gradually add the 2 cups sugar, beating well.
Add eggs, one at a time, beating after each addition.
Stir in vanilla extract.
Combine flour and next 5 ingredients; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix just until blended after each addition.
Spoon batter into a greased and floured 12-cup Bundt pan.
Combine the 1 tablespoon sugar and the 1/4 teaspoon ground cinnamon; sprinkle half of mixture on top of cake.
Bake at 350 degrees F for 55 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan for 10 minutes; remove from pan, and sprinkle top with remaining cinnamon mixture.
Cool completely on a wire rack.
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