Grandma Ethel's Sour Cream Coffee Cake

So now that I have been thinking about dessert, I had to share a family favorite with you! My Grandma Ethel was a wonderful cook, though it was her sister Aunt Shirley who was the baker. You knew you were in for a real treat if you were A) invited over to bake challah with her or B) were the recipient of one of her famous shoeboxes filled with her treats. My favorite was her chocolate chip cookies. Though one was baker and one was cook, my grandma took the cake with her sour cream coffee cake, no matter how hard Shirley tried! Funny enough, it's a super easy recipe and comes out great every time. Serve this for breakfast, for brunch, or for dessert with your coffee. Any which way you serve it, it will be a delicious hit!

Disclaimer: Some of my yummies I try my BEST to make as healthy as possible, and alternate versions of classic recipes come out just as good or better. Then, there are those recipes that are good because they are old and come from a time before low-carb or low-sugar or low-fat or gluten-free or organic or.....this is one of them. Sorry.

Ingredients
1 stick butter (or margarine if making pareve)
1 cup sugar
2 eggs
2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream (or sour cream substitute if making pareve)

Filling
1/4 cup chopped walnuts
1/2 teaspoon cinnamon
1/4 cup sugar
2 tablespoons butter (or margarine), or as it says in her recipe, "piece of butter"

• Preheat oven to 350 degrees F
• Cream butter and sugar until light and fluffy, with hand or electric mixer
• Add eggs and mix well
• Sift together dry ingredients and add to batter alternating with the sour cream
• Pour half the batter into an 8 inch square greased baking dish
• Add half the topping
• Add the remaining batter
• Top with the remaining topping
• Bake for 45 minutes or until a toothpick comes out clean
• Let cool in pan for 15 minutes, then cut and serve warm or at room temperature.

It won't last long enough but it will keep covered for 3-4 days. This cake also freezes well if well-wrapped in plastic wrap and foil or freezer safe Ziploc bag.

Enjoy!!