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Sour Cream Coffee Cake with Hickory Nuts

Submitted by: Else Heller

I grew up on a dairy farm in Washtenaw County and we always had hickory nut trees on the farm. Many sunny, warm fall afternoons were spent picking up hickory nuts as a child. In the winter, my father would crack the hickory nuts and we as a family would pick out the hickory nuts meats in the evenings.

I married a Chelsea boy, and we moved to a dairy farm in Chelsea, and guess what –- the farm had lots of hickory nut trees. So now for many years we as a family have been picking up hickory nuts, and the rest is history. This is an old family recipe and has been enjoyed by many, many people. It also makes a wonderful gift during the holidays.

Michigan Food Used in Recipe: Hickory nuts

Recipe and directions:

2 cup. sugar
1 tsp. baking powder
1/2 tsp. vanilla
1 cup sour cream
1 cup butter (room temperature)
2 eggs
2 cups flour
1/4 tsp. salt

Directions:

1) Cream butter. Gradually add sugar. Beat until light and fluffy. Beat
in eggs one at a time. Fold in sour cream and vanilla. Sift flour with
baking powder and salt and fold into the creamed mixture.

2) Combine 2 T. sugar, 1 t. cinnamon and 1 c. chopped hickory nuts in a
small bowl.

3) Pour half of the batter into a greased and floured angel food cake pan. (A bundt tin works well also.)

4) Sprinkle half of the hickory nut mixture on top of the batter mixture.

5) Add rest of the batter and top with the rest of the hickory nut mixture.

6) Bake one hour at 350 degrees. Remove from oven.

7) While warm, top with an icing glaze. When cool, remove from pan.

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Key Ingredients Michigan Foodways
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