BECAUSE SHE ASKED! THE RECIPE!

 

If you read the comments on my blog there was a wonderful story from Betsy about my sourcream cinnamon coffee cake and how she remembered it from her grandmother.

However, as the story goes, her grandmother would not give out the recipe and took it to the grave.  Well, I'm overjoyed to share the recipe with Betsy and any of you that are interested.

From Grandma GG's Kitchen (that's me)

Sour Cream~Cinnamon Coffee Cake

2 Cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2  teaspoon salt

~~~

1 cup sugar

1/2 cup shortening

2 eggs

1 teaspon vanilla

1 cup Sour Cream

1/4 cup milk or half/half

set aside 1/2 cup sugar

2 teaspons cinnamon

Directions:  In a mixing bowl stir together flour, baking powder, baking soda, salt and set aside.  In a large mixer bowl cream together the 1 cup sugar and shortening until light and fluffy.  Add eggs and vanilla and beat well.  Blend in sour cream and milk.  Add flour mixture to sour cream mixture and mix well.

Grease and dust flour 2  9" round cake pans.  Spread 1/2 of the mixture to each of the pans.  Combine the 1/2 cup sugar and cinnamon and sprinkle half of it over the batter.  Add the remaining batter over the cinnamon in both pans.  Use a case knife to cut through in a swirling pattern.  Add the remaining sugar/cinnamon to the top and bake at 350 degrees for 25 minutes or until a toothpick comes out clean.  **This can also me made in one large cake pan, or 2 loaf pans.  While it is still warm drizzle with a powder sugar glaze and sprinkle with slivered almonds. (if you use a large cake pan, you will need to bake it a little longer)

I trust you will enjoy this recipe as much as my family does.  It's a favorite and also makes a pretty dish with the swirls!!