Looking for a delightful breakfast treat that harks back to the good old days? This 1983 Coffee Cake recipe is a classic American dish that promises a flavorful start to your day.
**Why You’ll Love This 1983 Coffee Cake**
– Familiar Flavors: A comforting blend of butter, sugar, and cinnamon.
– Rich and Creamy Texture: Sour cream adds a luscious creaminess to the cake.
– Simple Ingredients: Basic pantry staples transform into a delicious treat.
– Warm and Inviting Aroma: The baking process fills your kitchen with cozy scents.
**Ingredient Notes**
– Butter: 1/4 lb., softened for easy mixing.
– Sugar: 1 cup, for sweetness.
– Eggs: 2, lightly beaten.
– Sour Cream: 1/2 pint, adds richness.
– Vanilla: 1 teaspoon, for flavor.
– Flour: 2 cups, sifted for a smooth batter.
– Baking Powder: 1 teaspoon, for leavening.
– Baking Soda: 1 teaspoon, for lightness.
– Salt: 1/2 teaspoon, to balance flavors.
– Walnuts: 1/2 cup, chopped for crunch.
– Cinnamon Sugar Mixture: 1/3 cup sugar + 1 teaspoon cinnamon, for a flavorful topping.
**How to Make 1983 Coffee Cake**
Step 1: Prepare the Batter
– Cream the butter and sugar until smooth.
– Add in the beaten eggs, sour cream, and vanilla, and mix until combined.
Step 2: Combine Dry Ingredients
– In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
– Gradually add the dry mixture to the wet ingredients, stirring until well incorporated.
Step 3: Assemble the Cake
– Mix the chopped walnuts with the cinnamon sugar mixture.
– Grease a tube pan and pour half of the batter into it.
– Sprinkle the nut mixture over the batter.
– Top with the remaining batter.
Step 4: Bake
– Preheat the oven to 350°F (175°C).
– Bake the coffee cake for about 45 minutes or until a toothpick inserted in the center comes out clean.
**Storage Options**
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week or freeze it for up to 3 months. To reheat, warm individual slices in the microwave or toaster oven.
**Variations and Substitutions**
– Nut-Free Option: Omit the walnuts for a nut-free version.
– Seasonal Twist: Add diced seasonal fruit like apples or peaches to the batter for a fruity variation.
– Glaze It: Drizzle the cooled cake with a simple powdered sugar glaze for extra sweetness.
– Spice It Up: Enhance the cinnamon flavor by adding a pinch of nutmeg or cloves to the batter.
**What to Serve With 1983 Coffee Cake**
– Freshly brewed coffee or tea
– Whipped cream or vanilla ice cream for a decadent dessert
– Fruit salad for a refreshing touch
– Yogurt for a light and tangy contrast
**Frequently Asked Questions**
Can I make this coffee cake ahead of time?
Absolutely! Bake the coffee cake, cool it completely, and store it following the storage instructions provided. Simply reheat slices as needed.
Can I use different nuts in this recipe?
Yes, feel free to swap out walnuts for pecans, almonds, or any other nuts you prefer.
How can I tell when the coffee cake is done baking?
Use a toothpick or cake tester to check for doneness. If it comes out clean from the center of the cake, it’s ready.
Can I double this recipe for a larger crowd?
Certainly! Double the ingredients and bake the coffee cake in a larger pan. Adjust the baking time accordingly.
**Expected Outcome**
Indulge in a slice of this warm, cinnamon-scented coffee cake and prepare for a symphony of flavors. The buttery crumb, the sweet cinnamon sugar topping, and the nutty crunch of walnuts combine to create a truly nostalgic treat. Each bite is a reminder of simpler times and cherished moments shared over a delicious breakfast. Serve it fresh out of the oven for a cozy morning ritual that will quickly become a family favorite.
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