Recipe for cooking 1959 city school sour cream coffee cake

Breakfast Recipes :: Coffeecakes

1959 City School Sour Cream Coffee Cake

Source: Los Angeles Unified School District

1 1/2 c. cake flour
1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 c. butter
1 c. sugar
1 egg, lightly beaten
1 tsp. vanilla extract or flavoring
1 c. sour cream
Topping

All ingredients should be at room temperature.

In bowl mix together flours, baking soda and baking powder.

In another bowl cream together butter with sugar until fluffy and light. Add egg and vanilla extract or flavoring and mix well. Add half of dry ingredients, mixing just until flour is blended. Blend in sour cream, then remaining dry ingredients.

Spread half of batter lightly into a 10-in. tube pan. Sprinkle with half of Topping and spread with remaining batter. Sprinkle with remaining Topping. Bake at 350 degrees F for 40 to 45 mins..

Makes approximately 8 servings.

Each serving contains about: 580 calories; 331 mg sodium; 85 mg cholesterol; 34 grams fat; 66 grams carbohydrates; 7 grams protein; .77 gram fiber

Topping
1/4 c. all-purpose flour
3/4 c. brown sugar, packed
1/4 tsp. salt
1 c. chopped walnuts
1/4 c. butter

Mix together flour, sugar, salt and nuts. Add butter in sm. pieces. Rub in by hand until mixture is crumbly. Be careful not to over-mix.