Della’s Coffee Cake

Cake Ingredients

  • 2 sticks butter
  • 2 cups sugar
  • 2 eggs
  • 2 cups flour
  • 1 t baking powder
  • 1/4 t salt
  • 1 cup sour cream
  • 1 t vanilla

Topping Ingredients

  • 1/2 cup chopped pecans
  • 1/2 t cinnamon
  • 2 t sugar

(The recipe was missing some instructions. I added what I did to remedy the situation in brackets.) Cream butter and sugar. Add eggs one at a time. [Add vanilla.] [Mix together flour, baking powder, and salt.] Add flour [mixture] alternately with sour cream. Pour half of the batter into a [greased and floured] bundt pan. [Mix topping ingredients together] and sprinkle over the first half of the batter. Add the rest of the batter. Cook [in a preheated oven] at 325° for one hour. Remove from the oven and let stand for 10 minutes. Then remove from pan.

This recipe is from Gray’s great-grandmother, Della. It is located in our small recipe book originally from Gray’s mom with Gray’s favorite recipes, which now has a few of Katie’s recipes added to it. We make some of the recipes all the time, but have never made others. Therefore, it was added to the project!

Katie’s modifications in order to utilize all ingredients must have been correct as the outcome was excellent! It was a delicious, moist cake! We ended up using chopped walnuts instead of pecans because we had some in the pantry, and even Katie (who doesn’t usually like nuts in things) thought it was awesome! It ended up being a little messy, as we cut it all in advance since we took it to a cookout this weekend, but it sure was great. I’m sure we will make this many more times so all of you (who know us) will eventually get a chance to taste this one!

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One Response to Della’s Coffee Cake

  1. hinsone says:

    I just flew through the last 10 recipes or so, I had to catch up so I figured I would leave a comment on the last one. The Vodka Pasta sauce looks great, I will just have to ignore the fact that it is a Rachel Ray recipe. The alfredo recipe is a little interesting in that it doesn’t use any flour to thicken it (like a traditional Bechemel). I will have to go back through some of the past recipes and try them myself instead of living vicariously through you guys. The Justin Wilson’s garlic bread also looked delicious, but then again he doesn’t make anything that’s not. That would have gone great with our chicken gumbo we made the other day.

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