Thursday, October 11, 2007
The Joy of Coffee Cake
I was determined to make something with the tub of sour cream I had sitting in my fridge so when I came across this recipe for Quick Sour Cream Coffee Cake, I knew I found what I was looking for. Not only did it have sour cream as its main ingredient, but the title of the recipe also said "quick." Now that's my kind of recipe! This one comes from a 1964 paperback edition of the Joy of Cooking, a book I picked up from a local thrift store and one that I, admittedly, have never cooked from. The coffee cake was really a breeze to make--just a few ingredients to throw together and you don't even need to take out your mixer. Though the baking time in the book states 20 minutes, I had to bake my cake for 30 minutes so do keep an eye out on the progress of your cake since you don't want to over bake this. I actually didn't get a taste of the finished product yet because I want to bring it into work tomorrow morning (and it's getting close to my bedtime), but looking at the photo, it does look pretty yummy, doesn't it?
Quick Sour Cream Coffee Cake--The Joy of Cooking 1964 edition
(preheat oven to 350 degrees F)
1 and 1/2 cups AP flour
1 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup sour cream (I used light sour cream)
2 tablespoons flour, 2 tablespoons butter, 5 tablespoons sugar, 1/2 tsp cinnamon, 1/4 cup chopped walnuts--combine these in a bowl until crumbly.
1. In a medium size bowl, sift the flour, sugar, baking powder, baking soda, and salt together and mix well.
2. In a large bowl, combing the sour cream and the eggs together, and mix well.
3. Add the dry ingredients to the sour cream mixture and stir until smooth.
4. Pour into a buttered 9X9 inch cake pan and pour the streusel mixture over the top of the batter.
5. Bake for approximately 30 minutes (baking times may vary so watch the cake after 20 minutes).