"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Sour Cream Coffee Cake - Version #2, by Clarisse Burke, is from The Gleeson Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 eggs 3/4 C sugar 1/2 C shortening 1 tsp. vanilla 2 C sifted flour 1 scant tsp. baking soda 1 heaping tsp. baking powder 1 tsp. salt 8 oz. sour cream 1 tsp. cinnamon 1/2 C brown sugar 1 C chopped nuts
Cream eggs, sugar and shortening together; add vanilla. Sift flour, baking soda, baking powder, and salt; add to wet ingredients; mix well. Add sour cream and stir well. Pour half of batter in bundt pan. Combine cinnamon and brown sugar; sprinkle over batter. Pour in remaining batter and sprinkle with chopped nuts. Bake at 350 degrees for 40-45 minutes.
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