||Sour Cream Coffee Cake
||cake, coffee, sour cream
1/2 Stick margarine (1/8 lb.)
1/4 c Crisco
1 c Granulated sugar
1 ts Vanilla extract
1 c Sour cream
1 ts Baking soda
2 c Sifted flour
1 ts Baking powder
Melt the margarine and Crisco together, and beat the cup of sugar in
gradually. Add the vanilla and eggs, and beat until well mixed. Add the
sour cream mixed with the baking soda; blend well. Gradually add the flour
and baking powder; blend well.
Put half the batter in a greased angel food cake pan. Sprinkle with
granulated sugar, cinnamon, raisins and nutmeats (optional). Add rest of
batter and sprinkle granulated sugar, cinnamon and raisins on top.
Bake at 350 degrees F for 45 minutes.
This cake took the second prize ribbon in the 1965 New York State Fair.