If you’ve read my About Melanie page, you’ll notice that I live in the north woods of Wisconsin. Up here, there is a unique charm to some of the recipes that are “local”. Every now and then, I’m lucky enough to stumble on a cookbook that’s been self-published by a resident of this part of the state or a neighboring state. That’s exactly what happened for this Sour Cream Coffee Ring recipe. A local consignment shop had a copy of “North Country Cabin Cooking” for $1.75. At that price, how could I go wrong?
As soon as I got it home, I thumbed through all the pages. Many of the recipes had kitchy titles like, “Park Rapids Goo”, “Lumberjack Chocolate Sheet Cake”, or “Aunt Linnea’s Five Decker Dinner”. You could feel the hard work that it took to put this book together. It was just seeping out of each page. When you get to the nitty gritty of each recipe, it really is a practical little book. The recipes are very basic, but that’s how they’re designed. Easy, make-ahead, and transportable is the name of the game when you’re cooking for the cabin. I can’t wait to try many more of the dishes featured in it.
For the first recipe, I let Lorie pick what she wanted me to make for her. Of course, she found the first dessert-like recipe and pointed to it. Thankfully, I had all the ingredients. It was easy to make, and the book indicates that it also freezes well.
Ingredients
- 1/2 cup butter
- 1/4 brown sugar
- 1 cup sugar
- 2 eggs
- 1 cup sour cream
- 1 tsp vanilla
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
Topping:
- 1/2 cup chopped nuts
- 1/2 cup brown sugar
- 2 tsp cinnamon
Directions
Preheat the oven to 350 degrees. Cream butter and sugars. Add eggs. Mix. Add remaining ingredients. Put half the batter into a greased 10 inch tube pan. (I used a regular bundt pan) Sprinkle with half the topping. Repeat. Bake for 45 to 50 minutes. (I baked for 45 and would likely have reduced the cooking time by a few minutes)