Note: The raisins need to soak in rum for 20 minutes. Start that first.

PUMPKIN SPICED COFFEE CAKE

Makes one 9-inch cake

Topping:

1/3 cup all-purpose flour

1/2 cup brown sugar

1 teaspoon cinnamon

Pinch of kosher salt

6 tablespoons cold butter, in small chunks

1 cup finely chopped, toasted nuts, such as walnuts or pecans

Batter:

1 cup golden raisins, soaked in dark rum or warm water for 20 minutes

1 3/4 cups cake flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons cinnamon

1 teaspoon ground cloves

2 teaspoons grated fresh ginger

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon kosher salt

1/2 cup (1 stick) unsalted butter

1 cup brown sugar

2 eggs

1 teaspoon vanilla extract

3/4 cup pumpkin puree

1/2 cup sour cream

Confectioner's sugar

Preheat oven to 350 degrees. Butter and flour a 9-inch springform pan.

Topping: Combine flour, sugar, cinnamon and salt. Use your fingers or a pastry cutter to cut in the butter, until the mixture resembles coarse crumbs. Mix in nuts. Chill.

For the batter, whisk together flour, baking powder, baking soda, cinnamon, cloves, ginger and salt.

Using an electric mixer on medium-high, beat butter and sugar until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, pumpkin and sour cream. Drain raisins; stir into batter. Stir in flour mixture until just combined.

Spread batter in the prepared pan. Sprinkle with the topping. Bake 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Cool, then remove from pan and dust with confectioner's sugar to serve.

– Reprinted with permission from WhiteOnRiceCouple.com