I love looking through my mother’s and grandmother’s recipes. While looking through the recipes you notice how measurements, ingredients, and recipes change over time. Recipes from my grandmother would call for butter, the size of an egg (¼ cup). New recipe in the 1960’s so often used Jell-O and pudding mixes.
butter the size of an egg * (this is about ¼ cup)
1 c. sugar
1 egg
1 t. baking soda
2 c. flour
1 t. salt
1 c. sour cream
½ t. baking powder
Cream butter, sugar, and egg until fluffy. Alternate mixing the sour cream with the baking soda into the sugar mixture. Stir in flour with baking powder and salt. Place in 2 small, greased loaf pans.
Mix ¼ c. sugar, and 2t. cinnamon and swirl in loaves with a knife or spoon. Sprinkle remaining sugar on top of loaves.
Bake at 325 degrees for 30-45 minutes.
Find it online: https://living-recipes.com/sour-cream-coffee-cake/