Cinnamon Raisin Coffee Cake

One Of Our Family Favorites... Cinnamon Raisin Coffee Cake


1 C pecans, chopped into medium pieces
¼ C light brown sugar
2 t cinnamon (maybe more for raisins, optional)
½ C raisins (pump and extra doesn’t hurt )
2 C Pamela’s Baking & Pancake Mix
2/3 C butter, softened
1 C white sugar (I use less when using applesauce – I don’t measure it’s just not a level cup)
2 large eggs
1 t vanilla
1 C sour cream or applesauce


Preheat oven to 350

Filling: Place pecans, sugar and cinnamon in medium bowl. Set aside. Make sure raisins are not clumped together and sprinkle with some cinnamon (optional) in a small bowl and set aside. 
Cake: Add soften butter to mixer and add sugar, then cream together on medium for about 4 minutes or until well blended. Add eggs one at a time scraping the sides of the bowl as necessary. Blend in vanilla. Reduce mixer to low speed and alternately add Pamela's Baking & Pancake Mix and sour cream/ applesauce three times each. Mix just enough to incorporate.

Butter or grease a 9-inch cake pan, bundt or spring pan. Spoon ½ of the cake batter into pan, completely covering the pan bottom. 

Save two tablespoons of the filling for the top. Sprinkle the remaining filling and all the raisins over batter evenly, cover with the remaining batter. Top the cake with the 2 T of cinnamon/sugar/pecan filling to cover. Take a knife and insert straight down into batter and using a sawing motion, move up and down around the pan in a zig zag motion in I-inch intervals to marbleize the cake- DO not smooth out the batter.

For a pretty cake, add some full size pecans, or walnut halves on top. Bake for 45 to 50 minutes or until toothpick inserted into the center comes out clean. Remove cake from oven and while still warm, run a knife around the edges of the pan (and the center if using a bundt pan). Let cool and remove from pan and enjoy!

This recipe was adapted from Pamela’s Products.

Note from Brenda: This coffee cake was my Dad’s favorite. Whenever I made this cake I doubled the recipe so my dad could have his own. I always make this when we have house guests and on occasion make it for the office. Goes well with coffee, espresso and tea. 