 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 24 |
|
Nan was a fellow Mississippi college friend of my Mom's back in the late 40s. After graduating they both moved to Virginia, married, and raised their families in the same neighborhood. This recipe was published in a neighborhood cookbook, but I don't know if Mom had been making it before then. This was part of our traditional Christmas morning breakfast. It has now become part of my family's Christmas morning tradition. It is moist and delicious. Ingredients:
1/2 lb butter |
1 1/2 cups sugar |
3 eggs |
1 cup sour cream |
1 tablespoon vanilla |
3 cups flour |
2 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1/2 cup sugar |
1 tablespoon cinnamon |
Directions:
1. Grease a 9X13 pan. Preheat oven to 350.
2. Cream butter and sugar together well.
3. Add eggs, one at a time, beating well after each addition.
4. Add sour cream and vanilla.
5. Sift together flour, baking powder, baking soda, and salt. Add to the batter. (I do this a bit at a time to avoid flour spraying all over the kitchen.
6. Mix the topping ingredients together.
7. Put 1/2 of the batter into the pan. The batter will be very thick so you will need to smooth it out.
8. Sprinkle with 1/2 of the topping mixture.
9. Repeat the layers.
10. Bake 45 minutes.
11. This also freezes well.
|
|