INGREDIENTS

INSTRUCTIONS

~------------------------FVKC70A--------------------------------------
----  ~----------------------------L.A. TIMES FOOD;
~------------------------SECTION--------------------------------------
~--- 1 1/2 c  Cake flour 1/2 c  Flour 1 ts Baking soda 1 ts Baking
powder 1/2 c Butter 1 c  Sugar 1    Egg, lightly beaten 1 ts Vanilla  1
c  Sour cream  ~---------------------------TOPPING---------;  :        
H 1/4 c  Flour 3/4 c  Brown sugar; packed 1/4 ts Salt 1 c  Chopped
walnuts 1/4 c  Butter  All ingredients should be at room temperature.
In bowl mix together  flours, soda and baking powder. In another bowl
cream together butter  with sugar until fluffy and light. Add egg and
vanilla and mix well.  Add half of dry ingredients, mixing just until
flour is blended.  Blend in sour cream, then remaining dry ingredients.
Spread half of  batter lightly into a 10-inch tube pan. Sprinkle with
half of Topping  and spread with rmaining batter. Sprinkle with
remaining Topping.  Bake at 350 degrees 40 to 45 minutes. TOPPING: Mix
together flour,  sugar, salt and nuts. Add butter in small pieces. Rub
in by hand  until mixture is crumbly. Be careful not to overmix. Each
serving  contains about: 580 calories; 331 mg sodium; 85 mg cholestrol;
34  grams fat; 66 grams carbohydrates; 7 grams protein; .77 gram fiber.
By: Rose Dosti, L.A. Times, Culinary SOS, in response to, "If I were
dying, I would want the coffee cake served in the junior and senior
high schools in Los Angeles as my last meal. Do you, by chance, have
the recipe?" Rose responded, "Our sentiments exactly. Here's the
recipe as provided by the Los Angeles Unified School District
archives. As a matter of record, the sour cream coffee cake has been
served in city school cafeterias since 1959." Posted to EAT-L Digest
17 Sep 96  Date:    Wed, 18 Sep 1996 05:20:25 -0500  From:    LD Goss
<ldgoss@METRONET.COM>

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