Okay, here are the ingredients for a 1959 city school sour cream coffee cake, formatted for SEO and including relevant keywords, in bullet points:
**1959 City School Sour Cream Coffee Cake Ingredients**
* **All-Purpose Flour:** (2 cups) - This is the base ingredient for the cake's structure. *Keywords: flour, all-purpose flour, baking component*
* **Granulated Sugar:** (1 cup) - Provides sweetness and helps with browning. *Keywords: sugar, granulated sugar, sweetener*
* **Baking Powder:** (2 teaspoons) - A chemical leavening agent that helps the cake rise. *Keywords: baking powder, leavening agent, rise*
* **Baking Soda:** (1/2 teaspoon) - Another leavening agent, which interacts with the sour cream to help create a light texture. *Keywords: baking soda, leavening agent, texture*
* **Salt:** (1/2 teaspoon) - Enhances the flavors of all the ingredients. *Keywords: salt, flavor enhancer, baking staple*
* **Eggs:** (2 large) - Provide structure, richness, and binding. *Keywords: eggs, large eggs, binding agent*
* **Sour Cream:** (1 cup) - Adds moisture, tenderness, and a signature tang to the cake. *Keywords: sour cream, moist cake, tangy flavor*
* **Vegetable Oil:** (1/2 cup) - Contributes to a tender crumb and adds moisture. *Keywords: vegetable oil, baking oil, moisture*
* **Vanilla Extract:** (1 teaspoon) - Adds a warm and aromatic flavor. *Keywords: vanilla extract, flavor additive, aromatic*
* **All-Purpose Flour (for streusel):** (1/2 cup) - Forms part of the crumbly streusel texture. *Keywords: flour, streusel, topping*
* **Brown Sugar (packed):** (1/2 cup) - Adds sweetness and a molasses note to the topping. *Keywords: brown sugar, packed brown sugar, topping sweetener*
* **Granulated Sugar (for streusel):** (1/4 cup) - Enhances the sweetness and contributes to the texture. *Keywords: sugar, granulated sugar, streusel component*
* **Ground Cinnamon:** (1 teaspoon) - Provides warm and aromatic spice to the streusel. *Keywords: ground cinnamon, spice, aromatic*
* **Butter (cold, cut into pieces):** (1/4 cup) - Binds the streusel ingredients and creates a crumbly effect. *Keywords: butter, cold butter, streusel binder*
* **Keywords:** I've integrated relevant keywords throughout the list to improve searchability for terms related to coffee cake, baking, and specific ingredients.
* **Specificity:** Using terms like "all-purpose flour" and "granulated sugar" instead of just "flour" or "sugar" makes the list more precise.
* **Long-Tail Keywords:** I've used phrases such as "moist cake" and "tangy flavor" to capture more specific searches.
* **Context:** Explaining the function of some ingredients helps users understand why they're included in the recipe.
This list should be helpful for anyone searching for the ingredients to make a classic 1959 sour cream coffee cake!
Steps
Okay, here's a detailed recipe and instructions for making a delightful 1959 city school-style sour cream coffee cake bread, structured for SEO and readability:
**Nostalgic Baking: Recreate a 1959 City School Sour Cream Coffee Cake Bread**
Transport yourself back to simpler times with this classic recipe for a moist and delicious sour cream coffee cake bread. This recipe, inspired by those beloved 1950’s school lunch staples, embodies the perfect balance of sweetness and tang, making it ideal for breakfast, brunch, or a comforting afternoon treat. This version creates two loaf cakes, perfect for sharing or freezing for later indulgence.
* 1/4 cup (1/2 stick) unsalted butter, cold and cut into small pieces
**Equipment:**
* 2 x 9x5 inch loaf pans
* Mixing bowls (large and medium)
* Hand mixer or stand mixer
* Measuring cups and spoons
* Whisk or fork
* Pastry blender or two forks (for streusel)
* Toothpick or cake tester
* Oven
* Wire rack
**Instructions: Step-by-Step Guide for Baking the Perfect 1959 Coffee Cake Bread**
**1. Prepare Your Baking Pans and Preheat Oven:**
* Preheat your oven to 350°F (175°C).
* Grease and lightly flour two 9x5 inch loaf pans. This is crucial for easy release of the cakes after baking. Set aside. This step will prevent the bread from sticking to the pans, ensuring a beautiful loaf.
**2. Cream Butter and Sugar:**
* In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This process should take about 3-5 minutes; the mixture will be pale and creamy before adding the eggs. Use a hand mixer or stand mixer fitted with the paddle attachment. Full aeration at this stage creates a light and tender crumb.
**3. Add Eggs and Vanilla:**
* Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract and beat for another minute. Scrape down the sides of the bowl to make sure everything is well combined.
**4. Combine Dry Ingredients:**
* In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt. Whisking ensures even distribution of the leavening agents.
**5. Incorporate Dry and Wet Ingredients:**
* Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix on low speed until just combined after each addition. Be careful not to overmix, this will result in a tough cake. Overmixing develops gluten and yields a less tender cake.
**6. Prepare Your Streusel Topping:**
* In another bowl, combine the flour, brown sugar, granulated sugar, and cinnamon.
* Add the pieces of cold butter. Cut the butter into the dry ingredients using a pastry blender or two forks until the mixture resembles coarse crumbs. Don't overwork the dough. Some pieces of butter larger than others are fine.
**7. Assemble the Coffee Cake:**
* Divide the batter evenly between the two prepared loaf pans. Spread batter evenly with a spatula.
* Sprinkle the streusel topping evenly over the batter in each pan. Make sure the streusel covers the top.
**8. Bake the Coffee Cakes:**
* Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. The top will be golden brown and the sides slightly pulling away from the pan. Check the bread at 45 minutes, and then in five minute increments. Baking time will vary depending on your oven.
**9. Cool Your Coffee Cakes:**
* Let the loaf cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This will prevent the cakes from breaking apart when being released from the pans.
**10. Enjoy Your Nostalgic Treat:**
* Slice and serve your delicious, moist 1959 city school-style sour cream coffee cake bread. Perfect with a cup of coffee or tea! They also freeze well for another day!
**Tips for Success and Variations:**
* **Room Temperature Ingredients:** Ensure your butter, eggs, and sour cream are at room temperature for better emulsification and a smoother batter.
* **Sour Cream Substitution:** If you don't have sour cream, try plain Greek yogurt or full-fat buttermilk as a substitute.
* **Nuts:** Add 1/2 cup of chopped walnuts or pecans to the streusel topping for added texture and flavor.
* **Glaze:** Once cooled, you can drizzle the cake with a simple powdered sugar glaze. Mix 1 cup of powdered sugar with 2-3 tablespoons of milk until a smooth consistency is reached.
**Enjoy this taste of the past! This 1959 City School Sour Cream Coffee Cake Bread is sure to become a family favorite.**