Ingredients - Topping:

3/4 cup firmly packed brown sugar

1 Tablespoon flour

1 teaspoon cinnamon

2 Tablespoons butter

1 cup chopped pecans

Ingredients - Cake batter:

1/2 cup (1/4 pound) butter

1 cup granulated sugar

3 eggs

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup plain yogurt

1/2 cup golden raisins

Prepare topping first: Mix together brown sugar, flour, and cinnamon. Cut in butter until mixture has the consistency of corn meal. Finally, mix in chopped pecans. Set aside.

Cake batter: In an electric mixer or food processor, cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Mix flour thoroughly with baking powder, soda, and salt; add to creamed mixture alternately with yogurt, making 3 equal additions of each and blending. Sprinkle raisins over the top and stir in.

Spread mixture in a greased baking pan (9 x 13 x 2 inches). Sprinkle with pecan topping. Bake at 350 degrees for about 30 minutes. Cut in squares and serve hot or cold.

Serves: 12 to 18.

Variations: Walnuts or Hazelnuts can be substituted for pecans. Sour cream can be substituted for yogurt.

• Graycote Inn B&B on VirtualCities.com
• Graycote Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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