As some of you may know, my mom is a coffee cake
queen. I would venture to say that it may be her favorite baked good/sweet
treat. She’s won at the fair with her recipes and has done some clever
ingredient changes. She gave me this recipe to make, found in an old “Look Homeward, Lafayette: Sesquicentennial
Edition (1845-1995)” cookbook that is very tasty! I hope you enjoy it as
much as we did!
Ingredients:
Cake
½ lb butter or margarine (softened)
2 cups sugar
1 pint (1 lb) sour cream
4 eggs (add one at a time, beating well after
each addition)
2 tsp vanilla extract
3 cups flour
3 tsp baking powder
2 tsp baking soda
Topping
½ cup sugar
2 tsp cinnamon (or to taste)
¾ cup chopped walnuts (optional)
Steps:
1.
Cream the butter and sugar.
2.
Add sour cream, eggs, and vanilla to the
mixture.
3.
Sift together the dry ingredients (flour, baking
soda & powder), then gradually mix into creamed mixture.
4.
Pour into a greased 9x13” pan. (The recipe also
says you can use three 8” or 9” cake pans, or loaf pans).
5.
Mix together chopped walnuts, cinnamon, and
sugar in a separate bowl (I used a lot more walnuts, probably about 2 cups, in
order to cover the top more).
6.
Take knife and run it down the cake in lines or
swirls so that the topping gets into the batter.
7.
Bake at 375 degrees for 45 minutes or when
tester comes out clean (use a toothpick, it’s cheap and easy, unless you like
the testers better!).
You can also customize this recipe by using
different nuts for the topping, along with raisins, apples, or other
fresh/dried fruits. The recipe says it freezes well. Thanks Jean A. Koszoru for
your yummy recipe!
**Watch
out for your broiler! I found that the higher temperature (375 versus the
average cake/baking temperature of 350 degrees) was a bit too hot for our
“vintage” oven. The top got a little crisp after the first 20 minutes, so I had
to move it down to a lower rack. But nonetheless, delicious!
