1959 City School Sour Cream Coffee Cake

Yield: 8 servings

Ingredients

Topping

• 1/4 cup all-purpose flour
• 3/4 cup brown sugar, packed
• 1/4 teaspoon salt
• 1 cup chopped walnuts
• 1/4 cup butter

Cake

• 1 1/2 cups cake flour
• 1/2cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2cup butter
• 1 cup granulated sugar
• 1 egg, lightly beaten
• 1 teaspoon vanilla extract
• 1 cup sour cream

Instructions

1. All ingredients should be at room temperature.

Topping

1. Mix together flour, sugar, salt and nuts. Add butter in small pieces. Rub in by hand until mixture is crumbly. Be careful not to over-mix. Set aside.

Cake

1. In a bowl mix together flours, baking soda and baking powder.
2. In another bowl cream together butter with sugar until fluffy and light. Add egg and vanilla extract and mix well. Add half of dry ingredients, mixing just until flour is blended. Blend in sour cream, then remaining dry ingredients.
3. Spread half of batter lightly into a 10 inch tube pan. Sprinkle with half of Topping and spread with remaining batter. Sprinkle with remaining Topping.
4. Bake at 350 degrees F for 40 to 45 minutes.

Nutrition

Each serving contains about: 580 calories; 331mg sodium; 85mg cholesterol; 34g fat; 66g carbohydrates; 7g protein; .77g fiber

Attribution

Los Angeles Unified School District