“I got this recipe from my aunt Colleen and have modified it slightly throughout the years. The key to this recipe is the use of sour cream, which makes it incredibly moist. Its really an irresistible recipe, especially while it's baking!”
1hr 15mins
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Ingredients Nutrition


  1. Preheat the oven to 350 degrees. Spray the bread pan with a non-stick spray.
  2. Mix the filling ingredients together and set aside in a small bowl.
  3. For the coffee cake, start with mixing the flour, baking powder, baking soda and salt in a medium bowl until evenly combined.
  4. In a large bowl, combine the butter and sugar. Blend until creamy. Add one egg at a time, beating until well-integrated. Next, add the sour cream and vanilla and beat until blended. Once the wet ingredients are ready, slowly add the dry mix little by little, until completely blended. If desired, fold in the raisins and/or pecans.
  5. Pour half the mixture into the pan and then pour about 3/4 of the filling into the middle. Scoop in the rest of the batter and cover it with the rest of the filling.
  6. Bake for approximately 55 minutes, or until an inserted toothpick or knife comes out clean in the middle of the loaf. (I use shish kabob skewers!)
  7. For the icing topping, combine the melted butter, water, powdered sugar and vanilla in a small bowl until creamy. Use a large fork to drip lines of the icing over the coffee cake.
  8. Let cool, then serve. Enjoy!

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