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1
Preheat the oven to 350 degrees.
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2
Spray the bread pan with a non-stick spray.
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3
Mix the filling ingredients together and set aside in a small bowl.
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4
For the coffee cake, start with mixing the flour, baking powder, baking soda and salt in a medium bowl until evenly combined.
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5
In a large bowl, combine the butter and sugar.
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6
Blend until creamy.
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7
Add one egg at a time, beating until well-integrated.
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8
Next, add the sour cream and vanilla and beat until blended.
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9
Once the wet ingredients are ready, slowly add the dry mix little by little, until completely blended.
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10
If desired, fold in the raisins and/or pecans.
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11
Pour half the mixture into the pan and then pour about 3/4 of the filling into the middle.
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12
Scoop in the rest of the batter and cover it with the rest of the filling.
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13
Bake for approximately 55 minutes, or until an inserted toothpick or knife comes out clean in the middle of the loaf.
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14
(I use shish kabob skewers!)
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15
For the icing topping, combine the melted butter, water, powdered sugar and vanilla in a small bowl until creamy.
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16
Use a large fork to drip lines of the icing over the coffee cake.
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17
Let cool, then serve.
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18
Enjoy!
