1941 Mrs. Felker's Sunday Coffee Cake
Friday night we went out to eat with Joyce and Bill and then we stopped here for dessert. Joyce presented us with a lovely wrapped loaf coffee cake which was nice. However, when I opened it Christmas morning and had a taste, I was pretty sure I recognized Mrs. Felker's coffee cake from the drug store in Mt. Morris, IL.
I put together a family cookbook in 1993 for a family reunion ten years after the death of my grandparents who had been married 71 years when they died in 1983. Each member of the family was asked to submit a recipe with a brief comment. Some contributed more than one, some not at all, but my sister-in-law submitted "Mrs. Felker's Sunday Coffee Cake" because she had worked there at one time in the 1960s and knew how popular it was. I've only made it once, for a wedding breakfast, and it truly is the most delicious coffee cakes east of the Mississippi. I'll ask Joyce the next time I see her, but I'm pretty sure this is it.
Sift together:
2 cups sifted cake flour
1/4 tsp. salt
1 1/2 tsp. baking powder
Cream well:
1 1/2 cup sugar
1 1/2 sticks of butter
Add, beating well:
2 eggs
1 tsp. vanilla
Mix in by hand:
1 small carton of sour cream
Set aside:
1/2 cup chopped pecans
Topping mix:
6 Tbsp. sugar
1 tsp. cinnamon
1/2 tsp. unsweetened cocoa
2 1/2 tsp. butter
Add the dry ingredients to the creamed mixture. Grease and flour an angel food pan. Spoon in half of the batter. Sprinkle with 1/2 of the topping mix plus 1/4 cup of chopped pecans. Spoon on remaining of batter and the rest of the topping mix, plus 1/4 cup of pecans. Bake at 350 degrees for 55-60 minutes.
This coffee cake was a regular feature at the lunch counter on Sunday mornings at Felker's Pharmacy in Mt. Morris, IL before it was removed.
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