The first recipe I thought to add to my online collection of recipes was this one. This one is the recipe that my mother made every single Christmas of my youth.
This is the one that my wife asked my mother for when we first married and started making thereafter.
This is the one my kids grew up having every single Christmas as well.
Last year, not for the first time, we couldn’t immediately find the scrap of paper that has endured all these Christmases. Interestingly, it’s not the first scrap of paper, because the one we’ve been using as emailed on a Christmas even shortly after we bought this house.
It’s an emotional thing, the memories of food.
Sour Cream Coffee Cake [Jewish Coffee Cake]
Nana FItzgerald's recipe, most often made by Mom
Servings: 12
Equipment
- Mixer
- Spatula
- Bundt Pan optional
- Tube pan Optional
Ingredients
- 3 cups Flour
- 1.5 cups White Granulated Sugar
- 1.5 Sticks Margarine [6oz]
- 1.5 tsp Baking Powder
- 3 Eggs large
- 1/4 tsp Salt
- 1/2 tsp Baking Soda
- 1 tsp Vanilla Extract [Grampie Durgin's if you have it]
- 1/2 pint Sour Cream
Topping
- 1/4 cup sugar
- 1/2 cup walnuts
- 1 tbsp cinnamon
Instructions
- cream the margarine and sugar
- mix in eggs
- add dry ingredients
- add sour cream
- add vanilla last
- mix until batter smooth
- prepare bundt pan — using crisco or margarine and flower to prep pan
- half batter in pan
- cover with 1/2 the topping
- add rest of batter on top
- cover with the rest of the topping
- put in oven for 1hr
- cool on wire rack for at least an hour