Source:

Terri McK

Serves/Makes:10

Ingredients

• Crumb Filling:
• 1/4 cup (60 ml) dark brown sugar
• 1/8 cup (30 ml) granulated sugar
• 2 tsp (10 ml) cinnamon
• 1 tsp (5 ml). coffee, ground (heaping)
• 1/4 cup (60 ml) each pecans, walnuts, and raisins (mixed and chopped)
• Cake:
• 1/2 cup (125 ml) butter, softened
• 1 cup (225 ml) sugar
• 2 large eggs
• 1 tbsp (15 ml). vanilla extract
• 1 cup (225 ml) sour cream
• 2 cups (475 ml) unbleached flour
• 1 tsp (5 ml) baking soda
• 1 tsp (5 ml) baking powder
• 2 tbsp (30 ml). fresh brewed coffee
• (the key is to use fresh roasted coffee)

Preparation

• Soak raisins in fresh roasted coffee for 15 minutes.
• Combine all filling ingredients.
• Drain raisins and add to filling.
• Prepare cake.
• Cream butter and sugars together.
• Add eggs, coffee, and sour cream and mix 1 minute.
• In seperate bowl combine dry ingredients.
• Add to cream mixture and blend well.
• Pour half batter and half filling into prepared cake pan followed by remaining batter and filling.
• Bake 40 minutes at 350 degrees (175 C.).

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