Let me just start by saying, I absolutely love to bake! But that’s because I love to eat BAKED THINGS! Or all things really…but that’s beside the point.
Let me also tell you that if you’re going to make a vintage recipe, you also must use any vintage dishes you have. Right? Right. Perfect excuse to pull out my vintage Pyrex, which is still one of my favorite flea market finds!
I found this recipe, which is typed on a typewriter, in a vintage Italian cookbook that I was thumbing through at a Goodwill. It is faded, stained & has mispelled words & crossed out letters. Could this recipe alone get any more charming?! Along with this notecard, I also found handwritten (IN ITALIAN!!) recipes that were stuck between the pages. What a find!! I am currently working on framing them to put in my kitchen. I don’t know who owned this book, but I like to picture someone like Estelle, from The Golden Girls! A grey haired, feisty, tiny Italian women who could cook up a storm for her family. Isn’t that the fun of old cookbooks & recipes? Imagining who cooked with them before you? I know it is for me!
This sour cream coffee cake is delicious & light with just the right amount of sweetness! Perfect for a dessert or breakfast. Or after lunch. Or for that 2:30 p.m. pick me up. Or midnight snack…you get the picture!
1t. Baking powder
1t. Baking soda
1c. Sour cream
1/3c. Brown sugar
Preheat oven to 450. Cream butter and sugar until creamy. Add eggs 1 at a time. Add vanilla. Add sifted dry ingredients alternately with sour cream.
Spoon 1/2 batter into 10 inch tube pan. Sprinkle half of topping. Cover with remaining batter, sprinkle rest of topping. Bake 45mins.
*optional: frost with thick frosting, top with topping! Or drizzle melted frosting. Just have fun!