1959 city school sour cream coffee cake

---------------------------LARRY LUTTROPP FVKC70A---------------------------

--------------------------L.A. TIMES FOOD SECTION--------------------------
  1 1/2 c  Cake flour
    1/2 c  flour
      1 ts Baking soda
      1 ts baking powder
    1/2 c  butter
      1 c  Sugar
      1    Egg, lightly beaten
      1 ts vanilla
      1 c  Sour cream

----------------------------------TOPPING----------------------------------
    1/4 c  flour
    3/4 c  Brown sugar; packed
    1/4 ts Salt
      1 c  Chopped walnuts
    1/4 c  butter
 
    All ingredients should be at room temperature. In bowl mix together
  flours, soda and baking powder.
    In another bowl cream together butter with sugar until fluffy and light.
  Add egg and vanilla and mix well. Add half of dry ingredients, mixing just
  until flour is blended. Blend in sour cream, then remaining dry
  ingredients.
    Spread half of batter lightly into a 10-inch tube pan. Sprinkle with half
  of Topping and spread with rmaining batter. Sprinkle with remaining
  Topping. Bake at 350 degrees 40 to 45 minutes.
    TOPPING: Mix together flour, sugar, salt and nuts. Add butter in small
  pieces. Rub in by hand until mixture is crumbly. Be careful not to overmix.
    Each serving contains about: 580 calories; 331 mg sodium; 85 mg
  cholestrol; 34 grams fat; 66 grams carbohydrates; 7 grams protein; .77 gram
  fiber.
    By: Rose Dosti, L.A. Times, Culinary SOS, in response to, "If I were
  dying, I would want the coffee cake served in the junior and senior high
  schools in Los Angeles as my last meal. Do you, by chance, have the
  recipe?"
    Rose responded, "Our sentiments exactly. Here's the recipe as provided by
  the Los Angeles Unified School District archives. As a matter of record,
  the sour cream coffee cake has been served in city school cafeterias since
  1959."
 
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