Monday, June 7, 2010

recipe: Sour cream coffee-cake

My grandmother passed away a little over a month ago. She was one of my favorite people. She was funny, and a great antique-hunt partner; she found the old blankets that I used to decorate our living room.

She also left me some really great recipes. This one is really easy, it smells incredible while it's baking, and it's totally satisfying with a cup of coffee or as a dessert. Grandmama, who always had a guest in her kitchen, drinking coffee, called it Saint Timothy cake.

Saint Timothy Cake
  • 1 cup butter, room temperature
  • 2 cups sugar
  • 2 eggs
  • ½ tsp. vanilla extract
  • ½ tsp. almond extract
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 tsp. ground cinnamon
  • 1 cup chopped pecans
  • 1 ½ cup sour cream
  • 2 tbsp. sugar
  • ½ tsp. cinnamon
Preheat oven to 350°.

In a large bowl, beat the butter at medium speed until fluffy. Add the two cups sugar, and beat until very fluffy. Add the eggs one at a time, mixing a few seconds after each addition. Mix in the vanilla and almond extracts.

In another bowl, sift together the flour, baking powder, salt, and one teaspoon cinnamon, and add to the creamed mixture alternately with the sour cream, beginning and ending with the flour mixture. Mix only until just blended. Fold in the pecans with a large spatula.

Spoon batter into a well-greased and floured 12-cup bundt pan. Combine remaining sugar and cinnamon, and sprinkle on top of the mixture.

Bake in the preheated oven for 55 minutes. Cool completely, remove from the pan, and flip over. Serve with coffee.


  1. This sounds like a reason to have people over for breakfast some summer weekend.

  2. It is delicious and easy! And it’s a great base for other flavors, too. You could pour in half the batter, then spoon in a ring of raspberry jam, nuts, or almond cream, and cover it with the rest of the batter. Almond cream is easy – just add powdered sugar and an egg to ground almonds, and mix. I hope you like this!