Ingredients
1 cup butter or margarine
2 3/4 cup sugar, divided
2 tsp vanilla
4 eggs
3 cup flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
16 oz sour cream (2 cups)
2 tbsp cinnamon
1/2 cup chopped walnuts
Directions
In a large bowl, cream butter and 2 cups sugar until fluffy. Add
vanilla. Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, baking soda and salt. Add alternately
with sour cream, beating enough after each addition to keep batter
smooth. Spoon 1/3 of the batter into a greased 10" tube pan. Combine
remaining sugar, cinnamon, and nuts. Sprinkle over batter. Repeat
layers two more times. Bake at 350 deg f for 70 minutes or until cake
tests done. Cool for 10 minutes, remove cake to wire rack to cool
completely. Makes 16 servings.
Servings: 16 servings
Cinnamon Coffee Cake (Sour Cream) ** Recipe brought to you by Recipe Ideas
Categories: Cake; Coffee; Dessert
The History of Recipes
We are able to read the history of meal recipes far back into ancient history, in fact as far back into history as the Egyptians, and quite possibly further than that. In practice though, mostly, these ancient records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, are some stone tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the romans around 25BC a roman called Apicius created a collection of documents showing how to cook the recipes enjoyed by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into appetizers, entrees and dessert, a style of dining still practiced today. This early Roman chef recounts how the Roman chefs were skilled in the use of a wide range of herbs, including many that are still in use today for example bay, rue and dill. As we move on, there were some books from the fourteenth century ; a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the indian food that is popular today, but rather accounts of the types of meals served to the upper classes of the period. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods, spices and herbs from Arab countries, including parsley and basil. The introduction of these new tastes created an outbreak in publications on food, many of which are now in private cookery archives. During the next few centuries, the rich and powerful families of the West strove to serve up the best banquets, and as a consequence, the best cooks and their recipe collections were highly sought after. Notwithstanding that, it was during the 1800s that fine cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, verifying, and recording the recipes of their peers. By the advent of the 20th century, cookery books are greatly in demand due to more people being able to read, people having increased free time and being a little richer. The revolution that is television gave us TV chefs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Cinnamon Coffee Cake (Sour Cream) __ recipe.
