Sharyn Thompson

Sally’s Sour Cream and Coffee Cake

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Cornwall Ontario – In this weeks Sharyn’s Pantry, she writes: If you have followed me with my shared recipes over these many years, you may remember and have made Sally’s Gingersnaps. They are one of my families favourite cookies. What can I say about Sally Ceasar. She was a good friend and neighbour when we both lived in Cornwall. She was a lady of many talents. A great cook, seamstress, crafty, (owning her very own Christmas craft store), a very caring nurse at the General Hospital, and a good wife and mom. We lost her in 2008. Her daughter-in-law Enza (married to Kevin) was shopping in my store last week and told me she was making Sally’s sour cream coffee cake. I knew I had to have her recipe and make it. It uses basic ingredients you will have in your pantry. Thank you Enza for caring and sharing. I made it the next day. Delicious! I know you will love it too!

INGREDIENTS
1 cup white sugar
1/2 cup margarine (I used soft butter)
2 eggs (extra large)
1 cup of dairy sour cream
1 tsp. vanilla
2 cups all purpose flour
1 level tsp. baking soda
1 rounded tsp. baking powder

FOR THE STREUSEL/SWIRL:
1/3 cup white sugar 1 rounded tsp. cinnamon
1/3 cup pecan pieces

METHOD:
Preheat your oven to 350 degrees F. Generously grease a non-stick bundt pan with soft butter. -Get the butter into all the nooks and crannies of the bundt pan. Set the pan aside.
-In a bowl, using a wooden spoon or mixing fork, by hand, just mix the 1 cup of white sugar and the 1/2 cup of butter (or margarine) together until nice and creamy. -Add the 2 eggs and blend well.
-Add in the sour cream and vanilla. Mix to combine.
-Now, in a bowl, whisk or sift together the flour, baking powder and baking soda.
-Stir the dry ingredients into the creamed mixture.
-Spoon the batter into the greased bundt pan.
-In a small bowl, combine the 1/3 cup of sugar with the cinnamon. Add the pecans.
-Take a knife and cut deeply into the top of the batter. Spoon the cinnamon sugar mixture into the cuts made by the knife blade. Swirl this mixture with the knife blade. The more you swirl the more cinnamon you will get inside your cake.
-Bake the bundt cake for 40 to 45 minutes in the preheated 350 degree F. oven.
-My cake was perfect at 40 minutes. Check with a toothpick or cake tester for doneness. When inserted into the cake, if it comes out clean, the cake is done.
-Invert the cake onto a wire cooling rack and let it cool for a bit. Slice and enjoy!
Thank you Enza for caring and sharing!

 

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