Sour Cream Coffee Cake

[polkanut]

<span style="font-family: 'book antiqua', palatino;">So last weekend Bev & I visited friends in Stoughton, WI, and we were gifted two boxes of recipe books.  One of the books was from St. Pius X Catholic Church-La Crosse, WI which was founded in 1960, and closed in 1998 when they consolidated some parishes.  One of the recipes that caught my eye was this one:</span>

<span style="font-family: 'book antiqua', palatino;">1 stick (1/2 cup) butter or margarine, softened</span>

<span style="font-family: 'book antiqua', palatino;">2 eggs</span>

<span style="font-family: 'book antiqua', palatino;">1/2 tsp. almond or vanilla extract</span>

<span style="font-family: 'book antiqua', palatino;">2 cups sifted all-purpose flour</span>

<span style="font-family: 'book antiqua', palatino;">1 tsp. baking powder</span>

<span style="font-family: 'book antiqua', palatino;">1 tsp. baking soda</span>

<span style="font-family: 'book antiqua', palatino;">1/2 tsp. salt</span>

<span style="font-family: 'book antiqua', palatino;">1 cup white sugar</span>

<span style="font-family: 'book antiqua', palatino;">1 cup sour cream</span>

<span style="font-family: 'book antiqua', palatino;">1/2 cup chopped nuts</span>

 

<span style="font-family: 'book antiqua', palatino;">Topping:</span>

<span style="font-family: 'book antiqua', palatino;">1/2 cup brown sugar, packed firm</span>

<span style="font-family: 'book antiqua', palatino;">1 tsp. cinnamon</span>

 

<span style="font-family: 'book antiqua', palatino;">Cream together shortening, eggs, and white sugar.  Add sour cream, almond or vanilla extract, and chopped nuts.  Combine baking powder, baking soda, salt, and flour.  Add to creamed mixture.  Mix well.  Pour 1/2 of the batter into a well greased tube pan.  Sprinkle 1/2 the topping mixture over the batter.  Pour in the remaining batter, and sprinkle the remaining topping mixture over it.  Bake at 375° for 45 minutes.  Cool in pan for about 30 minutes before turning on to cooling rack.  Store in your "vintage" cake saver. 

  It's great with a cup of hot coffee!</span>

 

<span style="font-family: 'book antiqua', palatino;">I used my Great-Grandma Sturm's tube pan of which I'm the 4th generation owner.  The pan is over 100 years old.   I've also included a photo of her when she was about 18 which would've been in 1900.</span>

 

[this post was last edited: 9/5/2015-23:07]

 

[washdaddy]

That definitely sounds like a keeper for the recipe files for future use.

 

Thanks!