I have wanted this specialty bread pan for ages. And I resisted buying it. Not…
It’s not the prettiest box in the world but it’s got a certain vintage appeal about it.
The recipes, of course, are the important part. When I originally posted about my mother’s recipe box I know I mentioned the Sour Cream Coffee Cake but I never actually shared the recipe. Until now, anyway.
Sour Cream Coffee Cake
1 cup sour cream
1/2 cup butter
1 cup sugar
2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla
Sift together flour, baking soda, baking powder and salt. Cream butter and sugar. Add eggs, vanilla and sour cream to butter and sugar then add sifted dry ingredients.
Prepare nut topping as follows:
1/2 cup chopped nuts
2 tsp cinnamon
1/4 cup sugar
Pour 1/2 batter into greased tube pan and sprinkle 1/2 nut mixture on top. Add remaining batter and top with remaining nut mixture. Bake at 350º for 45 minutes.
This truly is the most moist, most delicious, most wonderful coffee cake I’ve ever had. I hope you all enjoy it, too.