Recipes used to be something we treasured; passed down through families, through friends, a small piece of oneself being shared with each scribbled card sent out into the world. And each card became a sort of diary, a chronicle of what was happening over the years. The stain from when someone knocked coffee over on it, the phone number jotted on the back when you couldn’t find anything else to write on.
These little cards, quietly, reminded us of something, of someone, of somewhere. Each time we pulled them from the recipe box, if only for a second, and perhaps without even realizing it, we were transported.
The irony is not lost on me that I am writing a blog post about the dying art of recipes, and yet there seemed to be nothing else to say when it comes to this Sour Cream Coffee Cake. This recipe has been in my family for years, still no one seems to remember where it came from. It sits on a faded piece of white paper in my Mother’s recipe box, wedged in “Cakes”, or perhaps misplaced in “Breakfasts” or “Pastries”. A light dusting of flour seems to coat nearly everything in the recipe box, which in and of itself feels like an adventure worth exploring.
Be glad you stumbled upon this Sour Cream Coffee Cake whose simplicity beguiles its deliciousness and beauty. It is the perfect addition to any Sunday brunch, and besides its long cooking time can be quickly assembled, popped in the oven, and forgotten about. Particularly delicious when served warm with coffee. It feels like a little slice of home if you ask me.
Sour Cream Coffee Cake
Serves 8 generously
- 1 cup sugar
- 1 tsp vanilla
- 2 sticks butter
- 3 eggs
- 2 1/2 cups flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 pint sour cream
- 1 cup chopped walnuts
- 1 tsp cinnamon
- 1/2 cup brown sugar
- Preheat oven to 325. Grease well a tall cake pan, such as a bundt pan or spring form pan.
- Cream the sugar, vanilla, and butter and fluffy. Add in the three eggs, one at a time.
- Add in the flour, baking power, baking soda, and mix together well.
- Fold in sour cream.
- Pour half the mixture into prepared pan and smooth out with a spatula.
- In a separate bowl combine the walnuts, cinnamon, and brown sugar. Sprinkle half on the batter.
- Pour rest of batter into pan, and sprinkle top with remaining half of sugar mixture.
- Bake 1 hour, or until cake pin inserted comes out clean. Let rest for 5 minutes before removing from pan.
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