Orange-Pecan-Raisin Coffee Cake

Serves 6

Batter:

1½ cups cake flour (sifted)

2½ teaspoons baking powder

½ cup sweetened condensed milk

¼ cup unsalted butter (at room temperature)

½ cup granulated sugar

1 large egg 

1 teaspoon pure orange extract

2 tablespoons orange zest

½ teaspoon salt

Brown Sugar Mixture:

¾ cup brown sugar

3 tablespoons butter (cold)

2½ tablespoons cake flour

2¼ teaspoons ground cinnamon

¼ teaspoon ground nutmeg

Additional Ingredient(s):

1 cup chopped pecans

1 cup golden raisins

1. Place raisins in a bowl and cover with hot water. Allow to plump. Drain.
2. To prepare batter, combine flour, baking powder, and salt in a bowl. In a separate bowl, combine sugar and butter, and beat with an electric mixer until fluffy. Gradually beat in egg, sweetened condensed milk, orange extract, and orange zest to butter mixture. Add dry mixture to wet mixture. Blend until smooth.
3. To prepare brown sugar mixture, combine brown sugar, flour, cinnamon, and nutmeg in a bowl. Mix well. Blend in butter until mixture is grainy. 
4. Preheat oven to 350° F.
5. Pour half of batter into a greased 8-inch square pan. Layer with half of raisins and half of pecans. Layer with half of brown sugar mixture. Repeat layers, ending with brown sugar mixture on top.
6. Bake at 350° F for approximately 50-60 minutes.
7. Place pan on a wire rack and allow to cool for approximately 5 minutes. Cut cake into squares. Serve slightly warm.