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Last recipe for today - Sour Cream Coffee Cake

post #1 of 19
Thread Starter 
I don't bake often, but when I do...

This is a favorite from my childhood.

Sour Cream Coffee Cake

1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1 cup sour cream

TOPPING:
1/2 cup chopped nuts
1/2 cup sugar
1 tablespoon cinnamon

Cream shortening and sugar. Add eggs and vanilla and beat.

Mix by sifting together - the flour, baking soda, baking powder and salt.

Add the flour mixture and the sour cream alternately, to the creamed mixture.

grease an Angel Food tin and fill with half of the mixture.
Sprinkle on half of the topping and then pour in the remaining mixture. Top with the rest of the topping.

Oof...just discovered no temp or time listed. I honestly would say 350 degrees, and check with a toothpick after 30 minutes, bake until long toothpick inserted deep into the coffee cake, comes out clean and dry. Now that I think of it (next day comment), not sure in such a deep pan if 30 minutes will do it, but I'd check at that point to get a feel for how to close to done it is).

This is addictively good as I recall.
post #2 of 19
Pat start baking that and get the coffee brewing.......I'll be right there!!
post #3 of 19
Mmmm, sounds good!
What's an "Angel Good" tin?
post #4 of 19
Quote:
Originally Posted by kittylover4ever View Post
Pat start baking that and get the coffee brewing.......I'll be right there!!
I'm coming over too!
post #5 of 19
Thread Starter 
Quote:
Originally Posted by kittylover4ever View Post
Pat start baking that and get the coffee brewing.......I'll be right there!!
LOL...do try this, it is so nice for sharing with friends
post #6 of 19
Thread Starter 
Quote:
Originally Posted by pushylady View Post
Mmmm, sounds good!
What's an "Angel Good" tin?
Oops! Well that was a good typo! I meant angel food tin
post #7 of 19
And here I was thinking it was some kind of special pan I hadn't heard of!
post #8 of 19
Oh, that would be good with a coffee right now
post #9 of 19
Quote:
Originally Posted by Pat & Alix View Post
I don't bake often, but when I do...

This is a favorite from my childhood.

Sour Cream Coffee Cake

1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1 cup sour cream

TOPPING:
1/2 cup chopped nuts
1/2 cup sugar
1 tablespoon cinnamon

Cream shortening and sugar. Add eggs and vanilla and beat.

Mix by sifting together - the flour, baking soda, baking powder and salt.

Add the flour mixture and the sour cream alternately, to the creamed mixture.

grease an Angel Food tin and fill with half of the mixture.
Sprinkle on half of the topping and then pour in the remaining mixture. Top with the rest of the topping.

Oof...just discovered no temp or time listed. I honestly would say 350 degrees, and check with a toothpick after 30 minutes, bake until long toothpick inserted deep into the coffee cake, comes out clean and dry. Now that I think of it (next day comment), not sure in such a deep pan if 30 minutes will do it, but I'd check at that point to get a feel for how to close to done it is).

This is addictively good as I recall.
That sound so yummy and not too hard to make, which is good for me since I am a lazy cook!!
post #10 of 19
That sounds yummy, I used to make one with bananas, eggs, sour cream, yellow cake mix and coconut, oatmeal and pecans, you would take the last three and melt butter in a skillet and blend it all together and then layer that one layer of batter 1 of the pecans, and stuff oh how I wish I hade the receipt it was wonderful, and it was beautiful to look at, I had gotten it from a friend years and years ago and I can't find it anywhere now...
post #11 of 19
Thread Starter 
Quote:
Originally Posted by halfpint View Post
That sounds yummy, I used to make one with bananas, eggs, sour cream, yellow cake mix and coconut, oatmeal and pecans, you would take the last three and melt butter in a skillet and blend it all together and then layer that one layer of batter 1 of the pecans, and stuff oh how I wish I hade the receipt it was wonderful, and it was beautiful to look at, I had gotten it from a friend years and years ago and I can't find it anywhere now...
That sounds wonderful! It might be worth trying, say with one banana (was it a ripe, softened banana?), how ever many eggs the yellow cake mix calls for, say 1/2-3/4 cup sour cream, and for the coconut, oatmeal and pecans, try 1/4 cup to 1/3 cup each? Experiment! I bet you can reproduce it
post #12 of 19
I think it called for 1 box yellow cake mix, 3 bananas, 16oz of sour cream 3 eggs, no liquid other then sour cream for the cake, the cake batter is very thick but once you get it cone it is so moist, 1 cup each of the coconut, of pecans, and the oatmeal and you kinda brown that just a tad, I use to use the conocut pecan frosting mix in the box but they don't have that anymore, let that cool and crumble it in between the layers...Oh man now I want some
post #13 of 19
Oh and 1 stick of butter also
post #14 of 19
Thread Starter 
Quote:
Originally Posted by halfpint View Post
Oh and 1 stick of butter also
so begin with a layer of nut/coconut mix, then layer of cake mix, layer of nut/coconut, layer of cake mix, and end with a top layer of the nut/coconut/oatmeal mix?

I so want to make this for dh to take to work (and for us to try too!)

What size cake pan did you use?
post #15 of 19
Cake mix first then the other, and I alway's made it in a Angel food cake pan, spray with pam or something like that no flour on the pan, hope it works and if it does you will be in love, Oh gosh i hope I'm not wrong
post #16 of 19
Quote:
Originally Posted by halfpint View Post
I alway's made it in a Abgel food cake pan
There's another one of those special pans.
post #17 of 19
Quote:
Originally Posted by SchwarzeKatz View Post
There's another one of those special pans.


Special in the sence that I can't type
post #18 of 19
Thread Starter 
I'll let you know once we've tried it
post #19 of 19
Mmmm...Now I have to email my mom and ask her for her sccc recipe...She tops it with a glaze that gives this fantastic complement to the spice of the cinnamon.
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