My wish for every young kid is to have a relative such as a grandparent, aunt or uncle who is a special part of their young life. I was fortunate to have wonderful grandparents who not only were a huge part of my life, but who taught me many things over the years, and gave me a lifetime of great memories.
One of those memories is my grandmother's recipe for Sour Cream Coffee Cake. This not-too-sweet cake is perfect for both a special breakfast or brunch, or for an after-dinner dessert.
It's easy to make, stays moist and is easy to transport. If you are a weekend guest at a friend or family member's house and you show up with this cake, they'll hand you the key.
“Grandmother Rose’s” Sour Cream Coffee Cake
makes one large cake
½ cup solid shortening like Crisco
1 cup sugar
1 tsp. pure vanilla extract
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup dairy sour cream (not fat free)
Cream the shortening and sugar in a large bowl with electric mixers until fluffy. Add eggs and vanilla and beat until well mixed. Add next four ingredients and beat on low until mixed. Stir in sour cream.
In a separate small bowl, mix together:
½ cup chopped nuts (walnuts or pecans or a mix of both)
1 tsp. ground cinnamon
½ cup sugar
In a greased Bundt or Angel cake pan, pour in half of the batter. Sprinkle in half of the nut mixture. Add the remaining batter, and sprinkle the top of the cake with the remaining nut mixture.
Bake in a 350 degree oven for about 40 to 50 minutes or until a cake tester comes clean. Let cool for 10 minutes, then remove from pan.