Sour Cream Cake (Grammy’s Coffee Cake)
- ½ lb butter or margarine (2 sticks) @ room temperature
- 3 cups sugar
- ½ tsp baking soda
- 2 tsp vanilla
- ½ pint sour cream (8 oz container)
- 6 eggs – 2 at a time
- 3 cups flour
- ¼ tsp salt
- 1 – 2 tsp cinnamon (depending on taste)
Preheat oven: 350 F
Mix about 1/3 cup sugar and 1 to 2 tsp cinnamon (depending on taste). Set aside.
Beat margarine/butter and sugar slowly. Add sour cream and beat well. Add vanilla. Add eggs, 2 at a time. Add flour mixture (flour, salt, and baking soda). Mix till smooth.
Grease 2 loaf pans and line the bottoms with waxed paper. Grease on top of the waxed paper. Pour about ½ mixture into two loaf pans and sprinkle half the cinnamon & sugar mixture over the batter. Pour in remaining mixture evenly and level off. Sprinkle with remaining sugar & cinnamon mixture. With a knife, poke the batter several times, making sure the knife touches the bottom of the pans.
Bake at 350 for 55 to 60 minutes. When done, cool on cake rack for 10 – 15 minutes, then run knife around edge of pan to loosen and dump cake out on rack. Peel off waxed paper.