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Never mind the recipe...

Sour Cream Coffee Cake
I don't know whether I like this coffee cake for its taste (it's great) or the headline that is attached to the clipping, "Wife neglects to leave favorite recipe behind, so now he's pining for cake she used to make." We are pining no longer.

1 c butter 1 3/4 c cake flour
2 c sugar 1 t baking powder
2 eggs 1/4 t salt
1/2 t vanilla 1/2 c chopped pecans
1 c sour cream 2 T brown sugar, packed
  1 1/2 t cinnamon

Preheat oven to 350°F. Butter well a 10" tube pan.

Cream butter and sugar together and add in eggs, one at a time, beating well after each addition. Add in vanilla and sour cream. Sift together cake flour, baking powder and salt in a bowl. In another bowl, mix nuts, brown sugar and cinnamon. Add the dry ingredients to the creamed mixture and spoon half into prepared pan. Sprinkle with half of the nut mixture. Cover with rest of batter and top with remaining nuts. Bake for 1 hour, or until tests done. Cool in tube pan before removing to prevent cracking.


Clipped and adapted from FoodDay section, from The Oregonian, early '90s.


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