For quite a few months, my mom and I have been compiling all the family recipes we can get our hands on and typing them up for my grandmother. One of our absolute, all-time favorites is my great-grandmother’s coffee cake.
It’s one of the recipes that was always left in its full-fat, full-sugar version, never affected by the negative side effects of busy motherhood, the depression, poverty, or anything else. My grandmother was incredibly protective of the recipe; she sent two alternate recipes before my mom had to go to her house and secretly raid the recipes to find exactly how she put it together.
Even my boyfriend, who considers the Entenmanns version “real” coffee cake, decided that it was delicious, and that he had to wolf several huge slices down immediately.
If I didn’t enjoy having fully functioning arteries, I would eat this constantly.
Sour Cream Coffee Cake
1 cup butter
1 ¼ cup sugar
1 cups sour cream
2 cups sifted flour
1 tsp soda
1 ½ tsp baking powder
1 tsp vanilla
1 tsp cinnamon
¾ cups nuts
Cream butter and sugar; add eggs one at a time. Add sour cream. Mix dry ingredients together then add to butter mixture. Combine (fold—don’t mix too much or it will get tough.)
Put into buttered and floured pan (tube pan or bundt pan). Put in ½ batter then put in ½ nuts and cinnamon mixture. Then add remainder of batter and sprinkle with remaining toppings.
Bake at 350 degree for 55 minutes.