Because of kashut issues, those of us who are observant with only one oven, tend to use it for cooking meat meals, the main exception being the Shavuot holiday, when eating dairy food and cheesecake is de rigueur. Before turning the oven back to its natural, meaty state after Shavuot this year, I pulled out this old recipe and made it for my family, to distinct murmurs of appreciation and awe. The secret to this cake is using freshly ground nutmeg.
If you don’t have a nutmeg grater, use a microplane or the small holes of a box grater to grate the nutmeg. It’s worth the extra effort.
This cake freezes well.
Sour Cream Coffee Cake
Yield: 12 or more servings
Ingredients:
- ½ cup butter
- 1 cup sugar
- Pinch salt
- 2 eggs
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon nutmeg
- 1 cup sour cream
- 1 teaspoon vanilla
Topping:
- ½ cup brown sugar
- ½ cup crushed walnuts
- 1 teaspoon cinnamon
- 2 teaspoons flour
Method:
- Cream butter, sugar, and salt.
- Beat eggs in small separate bowl, add to creamed mixture.
- In separate bowl, sift flour, baking powder, baking soda, and nutmeg together.
- Add sifted dry ingredients to creamed mixture in three parts, alternating with sour cream. Add vanilla.
- In dry, clean bowl, mix topping ingredients. Set aside.
- Line large loaf pan with baking parchment. Put in 1/3 of the batter. Top with 1/3 of the topping mixture. Repeat, until batter and topping are used up.
- Bake at 350° 1 hour.