Originally from THE OLD FARMERS EVERYDAY COOKBOOK ALMANAC:
I had never seen a recipe where that had you add the baking soda to the sour cream and allowing it to double in size. I thought I ought to try it
Okay and I know what some of you readers might be thinking. Sour cream in cake? Yes it’s true that lovely dollop of cream you add to your tacos or to a baked potato is also a great moisturizer for cake.
The Recipes is pretty Easy:
For the Filling:
2 tbsp brown sugar
1 tsp ground cinnamon
1/2 cup chopped nuts
3/4 tsp baking soda
1 cup sour cream
1/4 cup of butter
1 cup sugar
1 large egg
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
QUICK FIX: BRING ALL INGREDIENTS TO ROOM TEMPERATURE. IF THE FAT IS TOO COLD OR TOO HOT, IT WONT INCORPORATE ENOUGH AIR INTO THE BATTER FOR RISING.
In a separate bowl, mix the “filling” together. Preheat your oven to 350 , the recipe calls for a bread pan I used a bundt pan, greased and floured. Although using a bundt pan there is not a lot of batter to work with so keep that in mind.
In a small bowl stir sour cream and baking soda together, allowing it to increase in size. (5-10 minutes, its very noticeable)
Cream butter and sugar together, add egg, then add the sour cream mixture. Beat in flour and baking powder. Mix for 2 minutes on medium speed.
(This is where I should say if you don’t have a mixer, then so many strokes such and such, but I really would have to look that up)
Pour half the batter in the pan, smoothing it out, add filling over the batter, then layer the rest of the batter over it.
Bake for 30-40 minutes, allow to cool for 10 minutes.
I made a simple icing and topped the icing with the remaining filling. It tastes yummy, but you can also leave it alone.
It’s a great little cake to have for meetings for friends over coffee or tea, hence the term coffee cake.