"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Sour Cream Coffee Cake - Version #1, by Grammy Gleeson, is from The Gleeson Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 eggs 1 C sugar 1/2 C shortening 2 C sifted flour 1 scant tsp. baking soda 1 heaping tsp. baking powder 1 tsp. salt 1 tsp. vanilla 8 oz. sour cream 1 Tbsp. cinnamon 1/2 C sugar 1 C chopped nuts
Cream eggs, 1 C sugar and shortening together. Add flour, baking soda, baking powder, salt, vanilla and sour cream. Pour half of batter in bundt pan. Mix cinnamon and sugar together with 1/2 C nuts and sprinkle over batter. Pour in remaining batter and sprinkle with remaining chopped nuts. Bake at 350 degrees for 40-45 minutes.
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