I made a homemade "scratch" cake that I used to make a lot back in the 70s. It's Sour Cream Coffee Cake. Have you ever had it? The recipe will be at the end of this post. Here's how it looked right out of the oven!
In keeping with the 70s theme, I used two of my mother's vintage beverage servers:
Jewel Tea coffee pot:
And since I'm not a coffee drinker, the Jewel Tea Alladin Tea Pot:
To those of you who do not know about "Jewel Tea Company" - it was a sales company that came to your house to sell teas, coffees, spices and even dishes! My mother collected this autumn line of dishes. The dishes were divided between her children and grandchildren. I'm happy I have the coffee and tea pots. The more I look at them, the more I like them! I have had them put away in a cabinet, but I'm enjoying seeing them out now!
The Sour Cream Coffee Cake, the tea pot, and the coffee pot make up the centerpiece. I purposely did not use a tablecloth, because back in the 70s fancy cloths were not used with impromptu coffee cake parties!
Since this is a tablescape post, I did use rattan chargers (unheard of back then!) and a small plate stack.
I forgot to take a picture of the inside of this tea pot
It was already dark when I remembered to take the picture, that's why the pics are not so good.
I decorated the coffee cake with faux fall leaves:
Here's a special place just for you!
The coffee cake has cinnamon, sugar and nuts inside!
My husband LOVES this cake!
I hope you do to! Tea or coffee?
I prefer tea!
I guess I'll keep this vintage pan out of "retirement!"
I'm also joining Susan's Tablescape Thursday, click on her name for lots of inspiration.
Here's the recipe:
Sour Cream Coffee Cake (from the 70s)
¾ cup butter
1 ¼ cup sugar
Cream together until fluffy.
1 ½ cup sour cream
3 large eggs
1 teaspoon vanilla
3 cups flour, add:
1 ½ teasp baking powder
1 ½ teasp. Baking soda
Flour mixture to butter mixture and beat 3 minutes.
Grease and flour bundt pan.
Pour half the batter into the pan.
Add half of this cinnamon sugar mixture:
¾ cup sugar
1 ½ teasp cinnamon
¾ cut chopped nuts
Pour remaining batter mixture of top.
Then add remaining half of the cinnamon sugar mixture on top.
Bake at 350 degrees for 55-60 minutes. Cool in pan 10 minutes before removing it. Sprinkle with powdered sugar when cool.
I love the shape of this tea pot!