Tuesday, November 17, 2015

Lucia's Sour Cream Coffee Cake

Growing up, my best friend's family had 10 kids and their home was pretty busy.  However, when her mom made this cake, kids came running (including me) from all corners of the house. Moist, not too sweet, there's was never a wrong time of the day to enjoy this treat.

Lucia's Sour Cream Coffee Cake - tried and tested for years.
1 cup butter (or 1/2 cup butter, and 1/2 cup chia gel)
1 cup sugar
1 cup sour cream
2 eggs
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
Cream butter and sugar together. Beat in eggs thoroughly. Stir together flour, baking soda and salt.  Add this mixture and sour cream to the egg mixture. Add vanilla.

1/2 cup granulated (white) sugar
1/3 cup brown sugar
1 tsp. cinnamon
1 cup pecans (or nuts of choice)
Put half the batter into a buttered 9x13 inch pan. Sprinkle with half of the topping mixture.
Add remaining batter, evenly on top and sprinkle with remaining topping mixture.
Bake at 350* for 30 minutes.

1 comment:

  1. Happy to see you back! I have been thinking about you folks. You posted this on my dear hubby's birthday. I read all of this post to him as he worked on homemade multigrain bread in the kitchen. He is also making elk jerky and it's the best! We will be experimenting with the fresh corn tortillas today, too. I remember a dear friend making sopes, I should research that because they were yummy.