So, I recreated a flavor memory this morning.
My mother used to make a coffee cake, way back in the day. It was always tasty, and moist, and I only discovered, years later, that she used sour cream in it. I dug out her recipe box this morning, and there was the “Special Coffee Cake” recipe. Came out pretty good, actually, and it fired some synapses back in my head, from mornings many years ago. My mom wouldn’t make it often, but when she did, the house smelled so good, and a warm piece of this cake with a glass of milk (or coffee, now, of course) really got the day off right.
So, here’s the recipe; you can try this at home!
350 degree oven.
1/2 cup (one stick) butter or margarine (butter’s better)
and 1 cup granulated sugar. (I use the hand method of creaming the butter, then adding the sugar, but you can get it done, eventually, using a mixer.)
1 tsp vanilla + 1 beaten egg
In a separate bowl, sift (or mix) together:
1 and 1/2 cups flour + 1 and 1/2 teaspoons baking powder (not soda) + 1/4 teaspoon salt. Set aside
1 cup sour cream (any brand will do) + 1 teaspoon baking soda
Alternate adding a little of the flour mixture and then the sour cream into the creamed butter/sugar. Mix thoroughly after adding a little of each until its all in. (It makes a thick batter.)
Grease up an 8” by 8” pan. (I use Crisco; the spray stuff never works as well and mucks up your pan.)
Mix up your topping mix, until blended: 1/4 cup sugar + 1 teaspoon ground cinnamon.
Pour half the batter into the greased pan. Spread it around with a spoon or spatula to cover the bottom. Then, sprinkle half the topping mix over it. Add the rest of the batter on top, spreading it around as necessary, then sprinkle the rest of the topping mix on top of that.
Bake for 40 minutes (depending on your oven). Do the toothpick check to make sure its down.
Cool for 15 minutes, then try not to eat it in one sitting.