The flavor of fresh nutmeg permeates this easy coffee cake. If you want to add more decadence, drizzle with a simple glaze made of 1 cup powdered sugar mixed with 1 teaspoon vanilla extract and enough milk to thin into an icing.
Prep Time: 10 minutes
Cook Time: 1 hours,
Ingredients:
- 1 cup raisins
- 2 cups light brown sugar
- 2 cups flour
- 1/2 cup (1 stick or 4 ounces) cold butter, cut into cubes
- 1 teaspoon baking soda
- 1 cup sour cream
- 1 egg, lightly beaten
- 1 teaspoon fresh-grated nutmeg
- 1/4 cup fine-chopped pecans
Preparation:
Cover raisins with hot water and soak for 15 minutes to plump them. Drain and pat dry on paper towels.Preheat oven to 325 F. Line a 9 x 13-inch baking pan with nonstick foil.
Combine brown sugar, flour, and butter in a food processor, pulsing only until crumbly. Do not over process. (Alternatively, you can use a pastry blender or your fingertips to mix.)
Place 2 cups of the flour mixture in the bottom of the prepared baking pan. Press down into an even layer with a spatula. Sprinkle with the raisins.
Whisk baking soda into the sour cream.
Combine remaining flour mixture with the sour cream, egg, and nutmeg. Drop by the tablespoon and spread evenly over the raisins. Sprinkle with chopped pecans.
Bake for one hour. Cool nutmeg coffee cake before cutting to serve.
Yield: 24 to 36 servings, depending on cut size
