Sour Cream Coffee Cake

My cousin, who is my Godson, had his beautiful son William christened last weekend, and my daughter was the Godmother, continuing a family chain. My Aunt (his mother) is my Godmother, and he is my daughter’s Godfather. (I can draw a diagram for you if you are confused.) The event was held at their church and home in Natick, MA, so I wanted to bake something to bring to the celebration.

I turned to a classic, from the first cookbook I ever owned, The Silver Palate. I first heard of this book in 1984, while in college, when I was invited to my favorite English professor’s home for dinner, and his wife made Chicken Marbella (fabulous -- marinated in olives and prunes) and Pasta with Oil and Garlic (a unique recipe with chicken broth). I remember thinking how fashionable yet comfortable that food was. I bought the book and began using it as soon as I graduated. Of all my cookbooks, it is the only one that is stained and falling apart from over-use. Yet sometimes I forget to consult it!

Knowing people would want to snack before the ceremony, I thought a coffee cake would be tasty, as well as a cooperative traveler on our 6 hour drive. I think the Sour Cream Coffee Cake is the first recipe I ever made from The Silver Palate Cookbook, and I have probably made it more times than any other cake I have baked. It was the perfect choice because the recipe is so strait forward and easy, with pecans and rich sour cream. I think the best thing about it is the method. Most sour cream or buttermilk cake recipes involve alternately adding the cream and the dry ingredients. It seems like a picky thing, but I love the speed and simplicity afforded in this recipe of just turning on the mixer and adding each item in order, no alternating.

My dad (completely unbiased) told me it was “the best coffee cake he ever had. Ever.” I agree. And for a day that honored the latest in a family legacy of God children, a classic seemed like the perfect choice.