Besides everything else Aunt Carolyn cooked, she introduced our family to one of our all-time favorite and most used family recipes, Reba’s Sour Cream Coffee Cake.


Reba was Aunt Carolyn’s next-door neighbor, a pretty woman with red hair. Every cook in our family made and served this moist, wonderful cake filled with cinnamon and walnuts many, many times. We baked them and brought them to every home we visited. Grandma made them for Bridge Club, Church Coffee Hour and Mom baked dozens when she managed the hospital coffee shop to serve to customers. We made them and froze them in case company dropped by for a cup of tea. I’m lucky to have Grandma’s original Angel Food pan she used for these cakes.


I’ve seen this recipe called the “Jewish Coffee Cake.” It’s so easy to make, nothing ever goes wrong making it. It’s a delight for breakfast, lunch, after dinner or any time in between.


In our family of four, it never lasted more than a day and a half. I’d have to say the sour cream is the ingredient that contributes to the moist, rich flavor. I made this coffee cake so many times, I know the recipe by heart. I fondly remember Reba, the green parakeet she kept in a cage on her front porch and this amazing cake.



Reba’s Sour Cream Coffee Cake


1/2 lb. butter 

1 cup sugar

2 eggs


Cream butter, sugar, and eggs, one at a time.



2 cups flour

1/4 tsp salt

1 tsp baking powder

1 1/4 tsp baking soda


1 teaspoon vanilla

8 oz. sour cream


Mix well

In a smaller bowl mix together: 

1/2 cup chopped walnut,

1/4 cup sugar 

1 teaspoon cinnamon


Grease angel food cake pan. It can be baked in a Bundt pan.  Pour half the batter into pan. 

Sprinkle half of the cinnamon/nut mixture on top, then pour the remaining batter, topping off with remaining cinnamon/nut mixture.

Bake 50 minutes in a 350-degree oven.

Cool on rack. 


This cake tastes even better the next day if you can wait that long.