1 cup sour cream, room temperature
1 bar margarine, softened
1 bar butter, softened
2 cups flour
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 1/4 cup of sugar(Topping and inside)1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup chopped walnuts
2 tablespoons brown sugar
1/2 cup mini chocolate chips
1. Oven to 350 degrees.
2. Grease a 10-inch fluted tube pan or bundt pan.
3. Cream butter, margarine and sugar together in a bowl. Add eggs and sour cream. Beat well.
4. Sift together flour, baking powder and baking soda. Gradually add to butter mixture, blend all ingredients
together until well mixed. Batter maybe thick so use a wooden spoon.
5. In a separate bowl, mix walnuts, mini chocolate chips, cinnamon, brown sugar and nutmeg together.
6. Spoon half of the cake batter into the baking pan. Sprinkle half of the walnut mixture over the batter. Repeat
batter and nuts layer with the nuts ending on top.
7. Bake for 45 minutes or until a toothpick comes out clean. Cool in pan for 10 to 20 minutes, loosen around
the edges with a butter knife and then remove bread from pan to a wire rack to cool completely. After
cooled, sprinkle confectioner’s sugar on top for decoration.
8. ENJOY! – The best comfort cake ever!
If I died tomorrow, I think I would be remembered for cooking and baking. In the baking category, the memory would be for my sour cream coffee cake. This, I think, is one of my claims to fame and maybe, also my sweet potato pie.
It all started when I was 16 years old and working after school and on the weekends in an accounting office during tax season. A Greek woman named Tess, who also worked in the office preparing tax returns, brought a sour cream coffee cake to the office. It was delicious, and I was hooked! This was the first time I asked for a recipe from someone, and I still have the letter Tess wrote me with her recipe. That’s over 30 years ago now, and I have been making this sour cream coffee cake since that time. My idea was to add a slight change to her recipe; the mini chocolate chips with the nuts, and I have never made the coffee cake without them. That little bit of chocolate enhances the flavor. I also treasure many other recipes by other cooks who have shared them with me written in their handwriting.
A few years ago, one of the newspapers was doing a story on recipe collections. I submitted an entry about my large cookbook and recipe collections. I was selected for the story and the writer asked about my first recipe that I collected. I told them the sour cream coffee cake from Tess. They asked me if they could print my sour cream coffee cake recipe along with the story. Of course, I gave it to them because I believe recipes are to be shared. When the recipe was printed in the newspaper, the article left out the most important ingredient – flour. I was so upset, and I called the writer, and she told me that they never received so many calls on a story at the paper before. Over sixty phone calls were made to the newpaper from readers who wanted to try the recipe but didn’t know how much flour to use. That next day, the writer wrote a story about the story, including the corrected recipe with the flour ingredient. The article was about all the “Foodies” (people who love cooking and reading about food) who had contacted the newspaper and were upset. The paper never realized how many people were interested in my recipe and wanted to try it.
A good recipe is like a good friend; it stays with you for a long time!