The Harmony Historical Society traditionally holds its annual History Fair every year in September. In their “Book of Favorite Recipes,” the Society thanked Irene Nagel, who was instrumental in founding the Society and Allene Dole, who served as director for many years of the Harmony Quilters. This recipe was submitted by Macy Bailey.
SOUR CREAM COFFEE CAKE
½ cup butter
1 cup sugar
2 eggs
1 tablespoon vanilla
2 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sour cream
Nut Mixture:
¾ cup chopped pecans or walnuts
¼ cup sugar
1 teaspoon cinnamon
Cream butter, sugar, beaten eggs and vanilla. Set aside. Combined flour, soda and baking powder. Add flour mix and sour cream alternately to the butter mixture, mixing well. Place 1/3 of the batter in a greased and floured bundt or tube pan. Sprinkle with ¾ of the nut mixture. Spoon the remaining batter over and sprinkle with the remaining nut mixture. Bake at 350 degrees for one hour. Remove from the pan after 20 minutes and cool on a rack.
