8-inch square pan
1/2 c. butter
1 c. sugar
2 eggs
1 tsp. vanilla
1 c. sour cream
2 c. flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

FILLING:

1 c. walnuts
1/2 c. sugar
1 tsp. cinnamon
1-1/2 c. raisins

BATTER: Cream butter and sugar. Add eggs, vanilla and sour cream. Mix all dry ingredients together. Slowly add dry ingredients to wet ingredients. Grease pan.

Add filling and stab with a knife in a few places to kind of "anchor" the powdery/nutty filling throughout the baking process. Then spread the rest of the batter on top. Try to cover up all of the raisins with the batter so they won't burn or get super-hard during cooking.

Bake 40 minutes at 350 degrees. The top becomes a very hard crust, so be sure the middle is done. You may have to test it several times by piercing with a toothpick. The batter is not done until the toothpick emerges completely clean - no little crumbs should stick on toothpick. Temperature may be tried at 325 degrees for 55 minutes also.