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SOUR CREAM COFFEE CAKE

Europe, West: ITALIAN

MY NAME IS PAUL AZZONE AND I WOULD LOVE TO SHARE THIS RECIPE GIVEN TO ME BY BY AUNT ZI ZI. THIS COFFEE CAKE IS GREAT FOR BREAKFAST OR A GREAT AFTER DINNER DESSERT SERVED WITH A SCOOP OF YOUR FAVORITE ICE CREAM.

Ingredients

1-1/4 Cups of sugar
1 cup (2 sticks) butter or margarine (soft room temp.)
1 tablespoon of almond extract
2 eggs
1 container (8 oz) sour cream
2 cups of sifted flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
Nut topping (see recipe in preparation)
confectioners sugar.

Preparation

1. In a large bowl, cream together the sugar & butter. Add the Almond extract, eggs & sour cream.

2. In a medium bowl, sift together flour, baking powder and baking soda. Add to the creamed mixture and mix well until very creamy.

NUT MIXTURE

2 tablespoons of sugar
1 teaspoon of cinnamon
1/2 cup of chopped walnuts.

Spray a 9 Inch spring form pan with non stick spray. Lightly flour the pan. Pour 1/2 of the cake batter. Mix together the nut ingredients and add 1/2 of the mixture around the batter. Pour the remaining batter into the pan and add the rest of the nut mixture to the top of the batter. Bake at 350 degrees for 45 minutes to 1 Hour or when a tooth pick is placed in the center comes out clean. when cool, remove cake from pan and sprinkle with the confectioners sugar.

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