Family Recipes: Now & Then

Choice recipes Tilton, Bancroft, Hauxhurst, Tyson, Antilla/Johnson and Higgins families. Some tried-and-true, some just tried recipes.

Wednesday, August 4, 2010

Sour Cream Coffeecake

Ann Tilton Higgins, from the New York Times, June 1967.

Sour Cream Coffeecake

Pre-heat oven to 350 degrees F. Use a greased and floured bundt pan.

Ingredients:
1 cup butter
2 cups PLUS 4 tsp sugar
2 eggs
1 cup sour cream
1/2 tsp vanilla
2 cups flour
1 tsp baking powder
1/4 tsp salt
1 cup chopped pecans (or walnuts)
1 tsp cinnamon
----
~Cream together butter and 2 cups sugar until light and fluffy.
~Beat eggs into mixture, one at a time, very well.
~Fold into mixture the sour cream and the vanilla.
~Sift in separate bowl flour, baking powder and salt.
~Fold in this flour mixture into the butter/sugar mixture.
~In separate bowl, combine the 4 tsp sugar, the nuts and the cinnamon, mix, set aside.


Place about 1/3 of the batter in the greased bundt pan, then sprinkle the top with 3/4 of the cinnamon/nut mixture.
Spoon remaining batter into pan.
Sprinkle with the remaining cinnamon/nut mixture.
Bake about 60 minutes or until done.

(Warning: you may get addicted to this coffeecake!)

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