Cecelia's Sour Cream Coffeecake

I thank my lucky stars all the time that I didn't throw away any of my mother-in-law's old cookbooks and newspaper clippings that we found when we were cleaning out my in-law's house in Cleveland several years ago. I have found some really good recipes in her "treasure trove." It's hard to believe she has been gone a little over five years.
 

 

I adapted a sour cream coffeecake recipe that I found in one of my mother-in-law's old cookbooks by adding what I like to call my "trifecta" of favorite baking spices - cinnamon, nutmeg and ginger. Wow, this coffeecake smelled AMAZING when it was baking. Just for the heck of it, I looked at how much a "gourmet" sour cream coffeecake using Indonesian cinnamon was on-line - it was $65.00!! Wow, I buy my cinnamon and nutmeg for just buck each at Kroger. My most recent bottle of ginger came from the local dollar store. I decided to rename this coffeecake in honor and memory of my mother-in-law whose name was Cecelia.

Ingredients

1/2 cup unsalted butter, softened
1 cup white sugar
2 large eggs
2 cups white flour
1 cup sour cream
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon vanilla


Topping:

1/2 cup white sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Preheat oven to 350 degrees. Spray a 12-cup fluted tube or Bundt  pan generously with non-stick spray. Set aside. In a large bowl, put the butter and sugar and then cream with an electric mixer or by hand with a large spoon until smooth. Add the eggs and mix well. Add the flour, sour cream, salt, baking powder, baking soda, cinnamon, nutmeg, ginger and vanilla. Combine well and set aside. In small bowl, put the sugar, cinnamon and nutmeg. With a small spoon mix together. Set aside. Take half of the mixture in the large bowl and pour into the prepared pan. Spread evenly. Sprinkle half of the topping mixture on top followed by the rest of the mixture in the large bowl. Sprinkle the other half of the topping mixture evenly on top. Bake for 40-45 minutes or until a toothpick inserted in the coffeecake comes out clean. Remove from oven and let the coffeecake cool on a rack. When cool, turn pan over and remove gently. Place on a large plate. Keep covered at room temperature. Makes 10-12 servings.