Sour Cream Coffee Cake

This recipe was apparently given to my grammy by someone named Margaret Doerflein. Here's what you need:

1/2 pound butter
2 eggs
1 cup sugar
1 tsp baking powder
2 cups sifted flour
1 tsp baking soda
1/2 pint sour cream
1 tsp vanilla extract

First, cream the butter. Oh, you have no idea what on earth that means? I didn't either. I found this great blog (for some reason blogger isn't cooperating and I can't hyperlink right now, so here it is - http://bakinglibrary.blogspot.com/2010/07/how-to-cream-butter.html) that explained it all to me, and even had pictures! Mine turned out like this:


It definitely had the mayonnaise texture (gross), so I think I did a pretty good job. You add the eggs to the creamed butter. In a different bowl, sift all the dry ingredients together. Then add alternately with the sour cream and vanilla.

You also need to mix up the ingredients for the topping. You need:

1 cup chopped nuts (I used pecans)
1 tsp brown sugar
1 tsp cinnamon
1/4 cup sugar


When you have both ready, you pour half of the batter into a buttered pan, then half the topping on the batter, and repeat.


Bake at 350 degrees for 45 minutes.


Again, the smell was unreal. And it tasted excellent. The sour cream really adds something to it. I was pretty proud of this one; it really tasted like it was straight out of a legit bakery. Good job, Margaret Doerflein.


Next week - slow cooked pulled pork sandwiches!