Want to make something ahead that you can pull out later? This recipe  freezes well! 

Cinnamon Coffee Cake

½ c. margarine
2 eggs
1 tsp. baking soda
½ tsp. salt
1 tsp. vanilla
1 c. sugar
2 c. flour
1 tps. baking powder
1 c. commercial sour cream

Cream butter and sugar; add eggs, one at a time, and beat well. Sift dry ingredients except soda. Add soda to sour cream and stir. Add dry ingredients alternately with sour cream. Stir in vanilla. Pour half of batter in greased pan. Combine ⅓ cup brown sugar, ¼ cup white sugar and 1 teaspoon cinnamon for topping. Sprinkle half of topping on batter. Add remaining batter and remaining topping. Bake in a 9×13-inch pan at 325° for 35 to 40 minutes. This freezes well.


These recipes are from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and are used with permission.