Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line the base with parchment or waxed (greaseproof) paper.
Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla. Sift together the flour, baking powder, baking soda, and salt. Fold in the sifted dry ingredients alternating with the sour cream, beginning and ending with the flour mixture. Spread a third of the batter into the prepared pan.
Combine the sugar, cinnamon, cocoa, raisins, and pecans and mix well.
Sprinkle half of the pecan filling evenly over the first layer of batter. Continue layering the remaining batter and filling in the same manner, finishing with a layer of the batter. Rap the pan on a hard surface several times to expel any bubbles.
Bake for 50-60 minutes, or until a skewer inserted in the middle of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Whip the cream until soft peaks form. Fold in the coffee and then the sugar and mix well. When the cake is cool, spread the icing over the top and serve.
Makes 12 servings.
Date: November 16, 2002