Sour Cream Coffeecake

This is the recipe from Los Angeles Schools’ cafeterias, circa 1959.

Ingredients for the cake batter:
1 1/2 cups of cake flour
1/2 cup of all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder

1/2 cup of butter
1 cup of granulated sugar

1 egg, slightly beaten
1 teaspoon vanilla
1 cup of sour cream

* * * * * * *

Ingredients for the topping:
4 T flour
3/4 cup of brown sugar
1/4 teaspoon salt
1 cup of chopped walnuts
1/4 cup of butter

Preparing the coffeecake:
Preheat the oven to 350 degrees F.

All ingredients should be at room temperature.

Mix together flours, soda and baking powder.

Cream together butter with sugar until fluffy and light.

Add eggs and vanilla and mix well.

Add half of the dry ingredients, mixing just until flour is blended. Blend in the sour cream, then remaining dry ingredients.

Spread half the batter lightly into a 10-inch tube pan.

Sprinkle with half of the topping and spread with remaining batter.

Sprinkle with remaining topping.

Bake for 40 to 45 minutes.