The Hungry Canary

1990 Christmas Collection · Mother's Cookbook

Holiday Coffee Cake

A holiday recipe contributed by Margaret Curran.

Jump to Ingredients

Ingredients

  • ½ cup shortening
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup dairy sour cream
  • 2 cups flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup chopped nuts
  • ¾ cup brown sugar
  • 1 teaspoon cinnamon

Directions

  1. Preheat oven to 350°F.
  2. Cream shortening and white sugar. Beat in eggs and vanilla, then add sour cream.
  3. Sift flour, baking powder, baking soda, and salt together; stir into the creamed mixture.
  4. Spread half the batter in a greased tube or oblong pan.
  5. Mix cinnamon, brown sugar, and nuts. Sprinkle half over batter. Add remaining batter and topping.
  6. Bake 35–40 minutes. Decorate with Christmas sugars if desired.

Kitchen Notes

Pan dimensions were not specified in the original.

Archival recipe; not independently kitchen-tested for The Hungry Canary.

Historical Source

Submitted by Margaret Curran, Old Fashioned Christmas Recipes, Timesaver Shopping Guide, December 11, 1990, page 18. From Mother's cookbook collection.