Instructions:

1959 City School Sour Cream Coffee Cake

Source: Los Angeles Unified School District

1 1/2 cups cake flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup butter
1 cup granulated sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1 cup sour cream
Topping

All ingredients should be at room temperature.

In bowl mix together flours, baking soda and baking powder.

In another bowl cream together butter with sugar until fluffy and light. Add egg and vanilla extract and mix well. Add half of dry ingredients, mixing just until flour is blended. Blend in sour cream, then remaining dry ingredients.

Spread half of batter lightly into a 10-inch tube pan. Sprinkle with half of Topping and spread with remaining batter. Sprinkle with remaining Topping. Bake at 350 degrees F for 40 to 45 minutes.

Makes 8 servings.

Each serving contains about: 580 calories; 331 mg sodium; 85 mg cholesterol; 34 grams fat; 66 grams carbohydrates; 7 grams protein; .77 gram fiber

Topping
1/4 cup all-purpose flour
3/4 cup brown sugar, packed
1/4 teaspoon salt
1 cup chopped walnuts
1/4 cup butter

Mix together flour, sugar, salt and nuts. Add butter in small pieces. Rub in by hand until mixture is crumbly. Be careful not to over-mix.