Like Mom used to make: Sour Cream Coffee Cake
Mom has a double-wide, roll-top recipe file parked on her kitchen counter. It has been there for years, perfectly organized by category: cake, cookies, candy, pies, puddings, etc.
Remember that blueberry or cherry dessert, sort of like a crisp (but made with canned pie filling) you loved as a kid? It’s in there, under cakes: Blueberry Cake Mix Dessert.
Remember the crumble-topped coffee cake you devoured on so many Sundays, after church? It’s in there, in Anne’s handwriting: Sour Cream Coffee Cake.
Mom’s recipe file is a treasure trove. I could spend an entire day looking through it – which, come to think of it, would be an excellent rainy day activity.
Here are a couple recipes.
Sour Cream Coffee Cake
1 cup sugar
½ cup butter
2 eggs
1 cup sour cream
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
Topping:
½ cup chopped walnuts
¼ cup sugar
1 tablespoon cinnamon
Cream butter with sugar. Add eggs and sour cream. Mix well. Add sifted dry ingredients, then vanilla extract. Spoon half of batter (batter will be thick) into a greased and floured tube pan, spreading with knife or spatula. Top with HALF of topping. Add remaining batter, then remaining topping. Cut through batter and topping several times, as you would for marble cake.
Bake at 350 degrees for 45 minutes. Cool 20 minutes before removing from pan. Cool completely on rack. Makes 10 to 12 servings.
Blueberry Cake Mix Dessert
1 can blueberry pie filling (or any flavor pie filling)
1 box yellow cake mix (any brand; or any flavor)
1/3 cup butter, melted
Whipped cream or whipped topping (optional)
Pour pie filling into a greased cake dish or pan. Cover pie filling with cake mix. Pour melted butter over cake mix. Bake at 350 degrees for about 1 hour. Serve warm with whipped cream or whipped topping.
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