Sugar & Stilettos - Auntie Barbara’s Sour Cream Coffee Cake

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SUGAR & STILETTOS RECIPES
Nanci Christopher

AUNTIE BARBARA’S
SOUR CREAM COFFEE CAKE
aka Murray’s (my Dad) favorite!

Ingredients:

½ cup butter
½ cup Crisco
1 ¼ cup sugar
2 eggs beaten
1 cup sour cream
1 teaspoon vanilla
2 cups sifted cake flour
1 teaspoon baking powder
½ teaspoon baking soda

TOPPING and CENTER:

¼ cup finely chopped walnuts
2 tablespoons sugar
½ teaspoon cinnamon
¼ cup chocolate sprinkles

MAKES one 9 x 9 pan or 10 cup Bundt cake

PREHEAT oven to 350F degrees.

CREAM the butter and Crisco together. ADD the sugar, eggs, sour cream and vanilla. ADD the dry ingredients and BEAT well.

MIX the topping/center ingredients in a separate bowl.

SPRAY whatever pan you are using with PAM Baking spray. SPRINKLE half of the topping mixture evenly in the bottom of the pan. POUR in half of the batter. SPRINKLE the rest of the topping in the center. POUR remaining batter in and smooth out with a spatula.

BAKE for about 55 minutes to 1 hour or until a toothpick comes out clean. COOL in pan for 20-30 minutes, then COOL completely on a wire rack. SPRINKLE with powdered sugar and serve.

***This cake is my dad, Murray’s, favorite and legendary in our family…so much so that my Auntie Barbara always has to bake two at a time; one for my dad to horde and keep completely to himself (NO SHARING!) and one for the rest of us. It is delicious warm and all by itself or with a little bit of vanilla ice cream. Once you try it you’ll know what all the fuss is about! It also freezes very well for at least one month so you can slice it and take out one piece at a time…that is, if it lasts that long.

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