Mama Carroll’s Coffee Cake

Much of my youth was spent eating this cake. One could even go so far as to say that one of my earliest memories is getting excited about this fantastic coffee cake. I don’t even think I knew what coffee was but I wanted this cake. I love this cake like I love my mama, fo’ever! One of the cool things I discovered about it is that it lends itself very well to substitution. I subbed in fake sour cream and rice flour and it turned out just as good. I hope you enjoy this as much as I do. It is also embarrassingly easy to fabricate.

3/4 cup butter
1 1/2 cups sugar
2 eggs
1 cup sour cream
1/2 tsp vanilla
1/4 tsp salt
1 tsp baking powder
2 cups flour

1 cup chopped nuts
1/4 cup brown sugar packed
1 TBSP coco powder
1 tsp cinnamon

Cream butter and sugar.  Add eggs.  Fold in sour cream and vanilla. Sift together dry ingredients. Mix into creamed mixture.  Grease a bundt pan.  Mix together the topping.

Sprinkle the greased pan with about 1/2 of the topping.

Pour about half of the batter over that sprinkling.

Add remaining topping and cover with remaining batter. You see that you’re making layers here, right?

Bake at  175 C (350 F) for 50 to 60 minutes.  Cool 5 minutes before removing from pan. Flip it over on a plate and give the pan a few taps. It should just plop out and look something like this:

This one got a little crispy on the top but it doesn’t matter. This cake will have people eating out of your hand. Have fun and Enjoy.


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