Coffeecake and pecan rolls were a regular Sunday treat in my early years of growing up.  My grandmother had a regular habit of baking both recipes late on Saturday and after church we always had that to look forward to eating.  Sadly, I do not have my grandmother's recipe for her coffeecake, but I am happy to share this sour cream coffeecake recipe of my mothers with you.  Enjoy!

One other little memory of those days...

Not only did my grandmother bake both treats for the family, but she had three small tins in which each of we "kids" had our own special coffeecake.  We felt so very special and loved by her that she would go to such special efforts on our behalf.  She was the sweetest of grandmothers!!! 

My mother was also an excellent cook and did a lot of baking. As a matter of fact, until we moved to Texas ( all of my pre-teen years ) she always made homemade bread. She never purchased bread from a store.

We were spoiled and did not even know it until later.

There are few better aromas than coming into a home with fresh baked bread coming out of the oven. But I digress...

Here is my mother's recipe:

Sour Cream Coffeecake...

This is a rich and delicious treat for special occasions. Low calorie? Absolutely not! So be fore-warned...

Ingredients

2 sticks butter or margarine ( I use butter )

1 1/2 cups sugar

1 cup sour cream

2 eggs, well beaten

1 teaspoon vanilla extract

2 cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon baking soda

For nut topping:

1 cup finely chopped nuts ( I use pecans or walnuts )

1 1/2 teaspoon sugar

2 1/2 teaspoons ground cinnamon

Directions:

Cream the butter, sugar and sour creme together in a large bowl. Add the eggs and vanilla. Beat well. Combine the dry ingredients and add to the creamed mixture beating well until the ingredients are well blended.

Blend the topping ingredients in a separate small bowl.

In the bottom of a well greased tube pan put a third of the topping mixture. Alternate layers of batter and topping ending with the batter. ( I only make two layers as the batter is quite thick and not easy to divide and spread evenly.)

Bake at 350 degrees for 45 minutes or until a toothpick inserted comes out clean.

*****************************************************************************************************************************************************************************************************************************************************

Be prepared for compliments when you serve this to company.

Hope that you enjoy my mother's sour cream coffeecake recipe.