Recipe: L.A. Schools Sour Cream Coffeecake (1950's)

L.A. SCHOOLS SOUR CREAM COFFEECAKE
From the Los Angeles Unified School District Food Service in 1959.

1 1/2 cups cake flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup butter, softened
1 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla
1 cup sour cream
Topping (recipe follows)

All ingredients should be at room temperature.

Mix together flours, soda and baking powder. Set aside.

Cream butter and sugar until fluffy and light. Add eggs and vanilla, mixing well. Add 1/2 of the dry ingredients, mixing just until flour is blended. Blend in sour cream, then remaining dry ingredients.

Spread 1/2 batter lightly in a greased 10-inch tube pan. Sprinkle with 1/2 of the Topping and spread with remaining batter. Sprinkle with remaining Topping.

Bake at 350 degrees F 40 to 45 minutes.

TOPPING

1/4 cup 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.

Makes 1 (10-inch) tube cake, 12 to 16 servings
Source: Los Angeles Times newspaper, November 9, 1989