Lucy Mosier's husband was a patient of Daddy's many years ago. Lucy gave this recipe to Moo, and it became of our three favorite holiday coffee cakes and a family tradition. We usually had one of the three on Thanksgiving (while watching the Macy's parade on television), Christmas morning (while opening gifts), or New Year's Day (while watching the Rose Parade).
Batter
1 stick butter (1/4 lb.)
1 cup sugar
2 eggs
2 cups flour
1 1/2 tsp. baking powder
1 cup sour cream
1 tsp. vanilla
1/2 tsp. almond extract
1 tsp. baking soda
Topping
6 T nuts (walnuts or pecans), chopped
6 T sugar (this is just shy of a 1/2 cup(
2 tsp. cinnamon
Cream butter, add sugar slowly. Cream well. Add eggs. Sift and measure flour. Resift with baking powder. Add to butter mixture alternately with sour cream. Blend in remaining ingredients (vanilla, almond extract and baking soda). In a separate bowl mix up the topping ingredients. Preheat oven to 375 degrees. Pour 1/3 of the batter into an ungreased 9" tube pan. Sprinkle on 1/3 of the topping. Continue process for two more layers, ending with the last of the topping. Using a knife marbleize to swirl the topping through the batter a little more. Bake at 375 degrees for 40-45 minutes. Allow to cool. Serve.
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