Rummed Raisin Coffe Cake

• 2 9" pans
• 1 Package dry yeast
• 3 tablespoons sugar
• 1/3 cup warm (per yeast directions) water
• 1/2 cup sour cream
• 1/2 cup milk
• 1 large egg
• 1-1/2 teaspoons vanilla
• 4 - 1/2 cup flour
• 1/3 cup butter
• 3/4 teaspoon salt
• 2 tablespoons melted butter
• filling
• 2 tablespoons butter
• 1 cup brown sugar
• 1 cup raisins - soaked/microwaved in spiced rum
• 2 teaspoons cinnamon
• 1 teaspoon fresh ground nutmeg
• icing
• 1 cup powdered sugar
• 2 tablespoons soften butter
• 4 - tablespoons rum from raisins above

1. dissolve yeas in hot water per yeast temperature with 1/1/2 tablespoons sugar in 2 cup measuring cup - let sit till foamy.
2. Wisk together sour cream, milk, egg, and vanilla - add to yeast when ready.
3. Using dough blade in processor blend flour, butter, salt, and 1 1/2 tablespoon sugar to 15 seconds. run machine and add yeast/milk mixture as it is absorbed.
4. knead in machine for another 40 seconds after it forms a ball and cleans bowl.
5. Put dough in floured zip-lock bag in warm area for an hour.
6. Divide in half. Roll half to a 15x12 inch rectangle. Smear with butter. Metal blade blend frown sugar, cinnamon, butter, and nutmeg for 20 sec. Smear 1/2 of mixture over dough. Distribute 1/2 of raisins on filling and roll from long side.
7. Cut into 1 inch section and put in greased pan - repeat with other half, filling and pan.
8. Let rise again in warm place for 1 hour.
9. Bake at 375 for 20 to 25 min.
10. Hand blend icing to desired consistency and spread on cake after out of oven for 5 min.

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Taken from www.epicurious.com/recipes/member/views/rummed-raisin-coffe-cake-52572311 (may not work)