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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: 1 1/2 c Cake flour
1/2 c Flour
1 ts Baking soda
1 ts Baking powder
1/2 c Butter
1 c Sugar
1 x Egg, lightly beaten
1 ts Vanilla
1 c Sour cream
1/4 c Flour
3/4 c Brown sugar
1/4 ts Salt
1 c Chopped walnuts
1/4 c Butter
All ingredients should be at room temperature. In bowl mix together
flours, soda and baking powder.
In another bowl cream together butter with sugar until fluffy and light.
Add egg and vanilla and mix well. Add half of dry ingredients, mixing just
until flour is blended. Blend in sour cream, then remaining dry
ingredients.
Spread half of batter lightly into a 10-inch tube pan. Sprinkle with half
of Topping and spread with rmaining batter. Sprinkle with remaining
Topping. Bake at 350 degrees 40 to 45 minutes.
TOPPING: Mix together flour, sugar, salt and nuts. Add butter in small
pieces. Rub in by hand until mixture is crumbly. Be careful not to overmix.
Each serving contains about: 580 calories; 331 mg sodium; 85 mg
cholestrol; 34 grams fat; 66 grams carbohydrates; 7 grams protein; .77 gram
fiber.
By: Rose Dosti, L.A. Times, Culinary SOS, in response to, "If I were
dying, I would want the coffee cake served in the junior and senior high
schools in Los Angeles as my last meal. Do you, by chance, have the
recipe?"
Rose responded, "Our sentiments exactly. Here's the recipe as provided by
the Los Angeles Unified School District archives. As a matter of record,
the sour cream coffee cake has been served in city school cafeterias since
1959."
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