Filling Station's Sour Cream Coffee Cake

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Filling Station's Sour Cream Coffee Cake

Book Description

Gwen and Barbara, authors and editors of more than sixty-five best-selling cookbooks, including the Best of the Best State Cookbook Series and Recipe Hall of Fame Cookbook Collection, have traveled thousands of miles and evaluated hundreds of thousands of recipes in the course of their search from the Best recipes from the Best Cookbooks from every state in the U.S.A.

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Best of the Best from America: Preserving Our Food Heritage One State at a Time

Authors: by Gwen McKee and Barbara Moseley

Date:

ISBN: 1893062716

Publisher: Quail Ridge Press

Hardcover

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Filling Station's
Sour Cream Coffee Cake
Recipe from: Best of the Best from America
by by Gwen McKee and Barbara Moseley
Cookbook Heaven at Recipelink.com

Sara Dix's original bakery was located in the building at the base of Winthrop Hill. One day a tractor-trailer lost its brakes coming down the hill and crashed into the bakery, fell through the floor, and landed in the basement. Needless to say, this was a real crimp on "business as usual." However, Sara adapted, sold baked goods and sandwiches/soups out of her house, and then relocated to her current location — a converted gas station with an art deco look.

1 1/2 cups sugar
3/4 cup butter
1 1/2 teaspoons vanilla
3 eggs
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups dairy sour cream
1 cup blueberries

Heat oven to 325 degrees F. Grease a tube pan.
Beat sugar, butter, vanilla, and eggs in a bowl at medium speed. Add flour, baking powder, baking soda, salt, and sour cream. Fold in blueberries.
Bake 45—50 minutes. Test with a toothpick; if it comes out clean, the coffee cake is done.
Cool 20 minutes and remove from the pan.

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