I remember when I was younger, my family would travel to my grandparents’ house to visit during the summers. I can only imagine the hours of planning, shopping, and baking that occupied my grandmother’s days prior to our visits. She always had carefully planned meals, and an array of baked breads, coffee cakes, and other goodies to share with us. When my grandparents were downsizing their home recently, she gave me her recipe boxes and other recipe books. I spent hours reading every recipe she shared with me, carefully noticing how some of the recipe cards showed signs of repeated use (including spots, or her hand-written notes). (Those are the GOOD ones!) Her recipe cards included not only handwritten cards but also many a newspaper clipping. I thought, what better way to enjoy what she shared with me than to create some of the goodies described in these recipes!
Sour Cream Coffee Cake is one of those recipes found in Grandma’s recipe box. The only change I made was to reduce the baking time (it was done in 47 minutes for me). It came out wonderfully moist and crumbly, with a crispy sugary-cinnamon crust. Yummy.
1 c (2 sticks) butter or margarine
1 ½ c sugar
2 eggs, slightly beaten
1 c dairy sour cream
1 t vanilla
2 c sifted flour
1 t baking powder
½ t baking soda
½ c chopped nuts (I used walnuts)
2 T sugar mixed with ½ t cinnamon
Preheat oven to 375 degrees.
Thoroughly cream together butter and sugar. Add eggs, sour cream and vanilla, mixing well. Blend in flour, baking powder, and soda. Mix until smooth. Spoon half of batter in well-greased 9-in angel food pan. Sprinkle with half of the nuts and half of the cinnamon-sugar mixture. Spoon in remaining batter. Sprinkle remaining nuts and cinnamon-sugar mixture on top.
Bake in oven about 45-50 minutes or until toothpick inserted in cake comes out clean. Cool about 20 minutes before removing from pan. (optional: sprinkle with powdered sugar)