I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 17, 2016

Sour Cream Coffee Cake

1/2 cup (1 stick) butter
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup sour cream

Cream butter, sugar, eggs, and vanilla in large bowl.   Combine flour, baking powder, baking soda, and salt.  Alternately mix the flour mixture and the sour cream into the creamed sugar and butter. 

Topping:

1 cup sugar
1 tsp. cinnamon
1 cup chopped walnuts

Grease a two-piece tube pan.  Drop half of the batter by tablespoons into the pan.  Add half of the topping.  Add remaining batter, then rest of topping.  Bake at 350 degrees for 45 to 50 minutes.  Cool and remove carefully from pan.

Our friend Barbara Benoit occasionally showed up with this delicious coffee cake at just the right time when she lived in Tallahassee.  We also found this recipe in Grandma (Victoria) Piotrowski’s collection.  The only difference was the topping.  Grandma Piotrowski's version of the topping:  1/2 cup brown sugar, 1 1/4 tsp. cinnamon, 1/2 cup chopped nuts, dash nutmeg.  Mix all until crumbly and use in the above recipe.

 
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