City School Sour Cream Coffee Cake - 1959 Recipe

Name: City School Sour Cream Coffee Cake - 1959
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups cake flour; 1/2 cup flour, all-purpose; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 cup butter; 1 cup sugar; 1 each eggs lightly beaten; 1 teaspoon vanilla extract; 1 cup sour cream; 1/4 cup flour, all-purpose; 3/4 cup brown sugar packed; 1/4 teaspoon salt; 1 cup walnuts chopped; 1/4 cup butter

Servings: persons

1 1/2 cups cake flour
1/2 cup flour, all-purpose
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup butter
1 cup sugar
1 each eggs lightly beaten
1 teaspoon vanilla extract
1 cup sour cream
1/4 cup flour, all-purpose
3/4 cup brown sugar packed
1/4 teaspoon salt
1 cup walnuts chopped
1/4 cup butter

1
All ingredients should be at room temperature.
2
In bowl mix together flours, soda and baking powder.
3
In another bowl cream together butter with sugar until fluffy and light.
4
Add egg and vanilla and mix well.
5
Add half of dry ingredients, mixing just until flour is blended.
6
Blend in sour cream, then remaining dry ingredients.
7
Spread half of batter lightly into a 10-inch tube pan.
8
Sprinkle with half of Topping and spread with rmaining batter.
9
Sprinkle with remaining Topping.
10
Bake at 350F (180C) 40 to 45 minutes.
11
TOPPING: Mix together flour, sugar, salt and nuts.
12
Add butter in small pieces.
13
Rub in by hand until mixture is crumbly.
14
Be careful not to overmix.

1249

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups cake flour, 1/2 cup flour, all-purpose, 1 teaspoon baking soda, 1 teaspoon baking powder, and more.

Yes, City School Sour Cream Coffee Cake - 1959 falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

City School Sour Cream Coffee Cake - 1959

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions