Sour Cream Coffee Cake

Ingredients

• 2 cups sugar
• 1 cup sour cream
• 2 sticks butter or margarine
• 1 cup white raisins
• 1/2 cup nuts - chopped
• 2 cups plain flour
• 1 tsp. baking powder
• pinch of salt
• 2 eggs

Method

1. 1

   Cream butter and sugar well.

2. 2

   Sift dry ingredients and set aside.

3. 3

   Beat eggs with creamed mixture approximately 2 minutes.

4. 4

   Add flour mixture and sour cream alternately.

5. 5

   Fold in raisins and nuts.

6. 6

   Pour into prepared pan.

7. 7

   Sprinkle with topping and bake for 45 minutes at 325 degrees.

8. 8

   Do not open oven door while baking.

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 9. The excerpt below is the record exactly as published.

SOUR CREAM COFFEE CAKE 2 cups sugar l cup sour cream 2 sticks butter or + cup white raisins margarine + cup nuts- chopped 2 cups plain flour 2 eggs l tsp. baking powder pinch of salt Cream butter and sugar well. Sift dry ingred- ients and set aside. Beat eggs with creamed mixture approximately 2 minutes. Add flour mixture and sour cream alternately. Fold in raisins and nuts. Pour into 13 x 9 inch pre- pared pan. Sprinkle with topping and bake for 45 minutes at 325 degrees. Do not open oven door while cake is baking. is oppin g: cup sugar l tsp. cinnamon iE, ‘ Mrs. William M. Chniel 47 CAKES FRUIT CAKE SQUARES 6 tbsp. butter or margarine 1 4 cups graham cracker crumbs 1 cup shredded coconut 2 cups diced mixed candied fruits 1 cup diced dates l cup coarsely chopped walnuts or pecans 1 can (15 0z.) sweetened condensed milk (not evaporated) Melt butter or margarine in a jelly roll pan 15+ x 105 by l inches and linch deep. Sprinkle in crumbs; spread evenly over the bottom with the back of a spoon. Sprinkle coconut evenly over crumbs. Distribute candied fruits as evenly as possible. If dates are not the pre- cut kind, mix with a small amount of flour to prevent sticking. Distribute dates evenly over candied fruits. Sprinkle on nuts. Press mixture lightly with hands to level it in pan. Pour sweet- ened milk evenly over top. Bake in a 350 degree oven until the mixture is lightly browned and firm. Cool before cutting into:1 $ inch squares. (These are easy to make and very good with coffee or hot tea. ) Mrs. Ralph Myers 48 CAKES er UT Lee GAl 1 lb. cherries 6 eggs 1 lb. pecans SYeups flour 1 lb. pineapple 2 cups sugar 1 cup butter + tsp. baking powder

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