jon (05/12/82)
This recipe I got from the mother of an old girlfriend. The mother had
a large collection of cookbooks and recipes clipped from magazines and
newspapers; no doubt this recipe came from a copyright source, but I have
no idea which one.
Sour Cream Coffee Cake
Nut Mixture:
1 C sugar
1/2 C chopped nutes
1 T cinnamon
Batter:
4 eggs
1 C sugar
1 t vanilla
1 C butter, melted, cool
2 C sour cream
2 C unsifted flour
2 t baking powder
2 t baking soda
1 t salt (I leave this out)
Preheat oven to 375F. Grease a 13x9x2 (inch) pan.
In a small bowl, combine sugar, nuts, cinnamon; mix well.
In a large bowl, with mixer at medium speed, beat eggs until frothy.
Add sugar and vanilla, beat until smooth. Add melted butter and sour cream;
beat until well combined. Sift in flour, baking powder, baking soda and salt
at low speed; beat just until smooth.
Spread half of batter in pan. Sprinkle evenly with half of nut mixture.
Top with remaining batter, then remaining nut mixture.
Bake 35-40 minutes, or until done.
This recipe I also got throught the same mother, but in this case,
I know where she got it: from a Mensa newsletter in which a memeber
described her hobby of collecting carrot cake recipes. This is the
collectors favorite. The frosting is especially wonderful.
Carrot Cake
2 C flour
2 t baking soda
2 t cinnamon
1/2 t salt
Sift together and set aside.
3 eggs
3/4 C oil
3/4 C buttermilk
2 C sugar
2 t vanilla
Beat eggs, then add other ingredients.
Add dry (sifted) ingredients and:
1 small can crushed pineapple, well drained
2 C finely grated carrots
1 C flaked coconut
1 C chopped nuts
Mix well and pour into a greased 9x13x2 pan,
bake 55-60 minutes at 350F.
For frosting, cook in a large saucepan:
1 C sugar
1/2 t baking soda
1/2 C buttermilk
1 cube (stick, 1/4 pound) butter
1 T white karo syrup
Boil 8 minutes (it will turn a caramel color).
Remove from heat and add 1 t vanilla.
Pour over hot cake.