The McLaughlin Files - Sour Cream Coffee Cake

This one is a goodie. Rumor is my grandmother developed this particular recipe for Sour Cream Coffee cake, and I'm sticking with that story. I understand why it is called coffee cake, it is sometimes served with coffee, but the name on the whole has never really made sense to me. Someone (maybe myself) needs to make a coffee, coffee cake. Maybe there is already one out there. Who knows? 

One thing I do know though is that this is a darn good cake. Nothing is better when its cold and rainy outside. My dad likes his with a big hunk of ice cream, but as for me - i am a purist. The only downside is that it does take a while to bake. All that means is you have an excuse to camp out by the oven and watch Opera or something. (That's what my mom does, so don't be ashamed.) 

Hope you enjoy my first post and this cake finds you happy and with a tall glass of non-fat, organic, triple ultra-high heat pasteurized milk. 

Betty's Sour Cream Coffee Cake - -

For the cake:

1/2 lb. Butter

2c Sugar

4 Large Eggs

2c Sour cream

2 tsp. Vanilla extract

4c Four

2 tsp. Baking powder

2 tsp. Baking soda

1/2 c Oil

One apple, sliced and peeled 

For the sugar:

1c Sugar

3 Tbs. Cinnamon or to taste

Procedure:

Cream the butter and sugar in a large bowl. Add eggs in one at a time, beating after each addition. Add the sour cream and vanilla and mix. Add in flour slowly in small amounts, followed by baking soda and powder. Add in oil and combine. 

Empty half of the batter into a greased bunt ban and then sprinkle with sugar mixture. Layer sliced apples on top of the batter. Cover with remaining batter and repeat with sugar and apples. 

Bake at 350 for one hour or until a knife inserted into the center of the cake comes out clean.