I think this might have been the husbands favourite recipe so far. I made a half cake but should have made a full from how long it lasted. The texture was just amazing from the sour cream. Nice and light and fluffy and the flavour punch from the nuts and cinnamon was just great. I’d make this to serve anytime, it is going into rotation asap!

Sour Cream Coffee Cake
pg 27 The Laura Secord Canadian Cookbook

A winning recipe in a national contest sponsored by the Toronto Star Weekly, this spicy coffee cake well deserves its continuing popularity.

Preheat Oven to 350˚ F.

Grease thoroughly and 8-inch square cake pan. Dust lightly with flour.

Sift together:
1 1/3 cups pastry (soft wheat) flour
2 teaspoons baking powder
1 teaspoon baking soda

Blend together:
1/2 cup butter (margarine)
1 cup granulated sugar

Beat in:
2 eggs (egg replacer)
1 teaspoon vanilla

Beat until light and fluffy.

Add sifted dry ingredients to creamed mixture alternately with:
1 cup thick dairy sour cream (tofutti sour cream)

Combine lightly after each addition.

Spread half of hte batter in prepared pan.

Sprinkle with half of a mixture of:
1/4 cup lightly packed brown sugar
1 tablespoon cinnamon
2 tablespoons finely chopped nuts (I might have added more)

Cover with remaining batter. Sprinkle with remainder of topping. Bake in 350˚ oven for 45 to 50 minutes. Serve warm. May be wrapped in foil and reheated. (the husband at this room temperature too, tastes awesome)

Makes 1 coffee cake.

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