FAST COFFEE CAKE
From: Marye
Serves: 9 (8×8 pan)  •  Prep: 15 min  •  Cook: 45 min at 350°

From Marye's spiral recipe notebook — page 34 of the notebook she kept with grape-cluster illustrations on each page.

INGREDIENTS
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CAKE
1 stick margarine
1 cup sugar
2 eggs
1 cup sour cream
1 tsp baking soda
1½ cups flour
3 tsp baking powder
2 tsp vanilla

TOPPING
¼ cup finely chopped nuts (Marye says "I use about ½ cup")
½ cup sugar
2 tsp cinnamon

INSTRUCTIONS
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1. Preheat the oven to 350°F.
2. Cream the margarine with the sugar.
3. Add the eggs and mix.
4. Add the sour cream, baking soda, flour, baking powder, and vanilla; mix.
5. Grease an 8×8 pan. Pour in half the batter.
6. Sprinkle with about ⅔ of the topping mixture (nuts, sugar, cinnamon).
7. Top with the remaining batter and the rest of the topping mixture.
8. Bake at 350°F for 45 minutes.

NOTES
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Marye's annotations: "do not use the round Pyrex — it doesn't cook thoroughly! Use the square 8×8" and at the bottom "use the bigger 8×8 dish."

[Photos in this folder: 37-20260611153822-fast-coffee-cake.jpg, fast-coffee-cake-notebook.jpg]
