Goldmine Coffee Cake

I absolutely love this coffee cake. A beautiful moist cake with chocolate, golden raisins and nuts. No wonder they call it a gold mine with all that yummy goodness to be found inside.

Goldmine Coffee Cake 

1/2 cup shortening
3/4 cup sugar
1 teaspoon vanilla extract
3 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream

Topping:
6 tablespoons butter or margarine
1 cup brown sugar
2 teaspoons cinnamon
3/4 cup pecans chopped
3 tablespoons golden raisins
3 tablespoons chocolate chips

For topping, cream together butter, brown sugar and cinnamon. Stir in pecans, raisins and chocolate pieces. Mix well. Set aside.

For cake, cream shortening. Add sugar. Beat until light. Add vanilla. Beat in eggs, one at a time beating well after each addition. Sift together flour, baking powder and soda. Stir in flour mixture alternately with sour cream beating well after each addition. Turn half of batter into 10 inch tube pan** that has been greased and lined on bottom with waxed paper. Sprinkle with half of topping. Cover with remaining batter. Sprinkle top evenly with remaining topping. Bake at 350 degrees for 50 minutes until tester comes out clean. Cool on rack. Remove from pan. Makes 9 servings.

**I used a stoneware bundt pan generously coated with shortening.

 

Make sure to wrap up any leftovers in foil. I warm a slice in the microwave for about 10-20 seconds. It’s nice and warm and the chocolate chips are so melted and gooey. Almost as good as fresh out of the oven.