Recipe: 1959 City School sour cream coffee cake
Sour cream coffeecake (Anacleto Rapping / Los Angeles Times)
If I were dying, I would want the coffee cake served in the junior and senior high school cafeterias in Los Angeles as my last meal. Do you, by chance, have the recipe?
DEAR MICHELE: Our sentiments exactly. Here's the recipe as provided by the Los Angeles Unified School District archives. As a matter of record, the sour cream coffee cake has been served in city school cafeterias since 1959.
1959 CITY SCHOOL SOUR CREAM COFFEE CAKE
1 1/2 cups cake flour
1/2 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup butter
1 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla
1 cup sour cream
Topping (recipe follows)
All ingredients should be at room temperature. In bowl mix together flours, soda and baking powder. In another bowl cream together butter with sugar until fluffy and light. Add egg and vanilla and mix well. Add half of dry ingredients, mixing just until flour is blended. Blend in sour cream, then remaining dry ingredients.
Spread half of batter lightly into a 10-inch tube pan. Sprinkle with half of Topping and spread with remaining batter. Sprinkle with remaining Topping. Bake at 350 degrees 40 to 45 minutes. Makes 8 servings.
Each serving contains about: 580 calories; 331 mg sodium; 85 mg cholesterol; 34 grams fat; 66 grams carbohydrates; 7 grams protein; .77 gram fiber.
1/4 cup flour
3/4 cup brown sugar, packed
1/4 teaspoon salt
1 cup chopped walnuts
1/4 cup butter
Mix together flour, sugar, salt and nuts. Add butter in small pieces. Rub in by hand until mixture is crumbly. Be careful not to overmix.
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