"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Soured Cream Coffee Cake, by Kate C, is from The EWEN Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup butter 1-1/2 cups sugar 2 eggs 1 cup soured cream 1 tsp vanilla 2 cups flour 1 tsp baking powder 1/2 tsp baking soda
Preheat oven to 350º. Cream butter and sugar together. Add eggs that have been lightly beaten.soured cream and vanilla. Beat thoroughly. Sift together flour,baking powder and soda. Gradually stir dry ingredients into soured cream mixture. Grease 9" tube pan. Pour in half the batter and sprinkle with sugar and cinnamon.(I mix them together and then sprinkle) Add remaining batter and top with more cinn and sugar. Bake at 350º for 40-50 minutes. You may add nuts to cinn and sugar mixture if you desire.
This is a recipe I have had for many years and have made more than I care to divulge. It was given to me by Lillian Carr, Ann's Mom. It is delicious.
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