Fast Coffee Cake

Name: Fast Coffee Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 9 (8×8 pan)
Ingredients: 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

Marye Cakes & Pies

Serves 9 (8×8 pan) Prep 15 min Cook 45 min at 350°

Marye's handwriting — page 34 of her spiral recipe notebook.

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

Ingredients

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

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

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."