Instructions: To make the batter, cream together the butter and sugar. Beat in the eggs one at a time. Sift together the flour, baking powder, baking soda, and ginger. Stir the flour mixture into the egg mixture, alternating with the sour cream. Stir in the nuts and raisins. Pour into a buttered 9-inch (23 cm) square cake pan. Combine the topping ingredients in a mixing bowl and rub with your fingers until it resembles coarse crumbs. Sprinkle over the batter and bake in a preheated 350F (180C) oven for about 45 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Serves 6 to 8.

Here is a quick and easy coffee cake that will satisfy a hungry crowd without taking a lot of time from the busy cooks day.

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