Coffee cake is kind of an old fashioned thing; who has coffee parties anymore? This is my mother's recipe and it is one of those desserts that we absolutely loved as kids.Ingredients:
For the batter....
- 1/2 cup shortening
- 1 cup of granulated sugar
- 2 eggs
- 1 cup of sour cream
- 2 cups of flour
- 2 tablespoons of baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
For the topping....
- 1/2 cup of brown sugar
- 2 teaspoons of cinnamon
- 1/2 cup of chopped walnuts or chopped pecans
Preheat oven to 350 degrees F. Using a handheld beater, cream the shortening and granulated sugar together. Sift together the salt , baking powder, baking soda and flour in a bowl. Add the sour cream , eggs and vanilla to the butter and sugar, then add the dry ingredients and mix until everything is incorporated into the batter. Pour half the batter into a buttered 9 x 9 or even a 9 x 11 inch pan and top with half the mixture of brown sugar, cinnamon and nuts. Spoon in the remaining batter and cover with the remaining topping. Bake for 45 minutes or until a toothpick inserted into the centre of the cake comes out clean.
Editorial Note: I made this in an (8 x 8 inch) pan and ended up with a too-thick cake that took too long to bake....best to use a slightly larger pan I think and have a slightly thinner cake. I also put all of the topping on the top of the cake rather than dividing it and placing half in the middle ....my mother's instructions for making the cake on her hand-written recipe card were a little sparse.
I read recently that this recipe for sour cream coffee cake was published many years ago in the Toronto Star following a Canada-wide baking competition. It was a winner.
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