Mrs. Dalton’s Coffee Cake

Came across this recipe suggestion and decided to try it with a few modifications. Who’s Mrs. Dalton? She’s the author of the cookbook Dining with the Daltons, no longer in print. Also was the wife of John Dalton, the Governor of Virginia many decades ago. Why have I decided to post another coffee cake recipe when I have so many excellent ones. In other words, what’s different here? The texture! It’s like a pound cake. When I put this together the baking powder seemed skimpy. This I’m sure accounts for the denseness. It’s quite delicious! Is it one of my best, probably not, but it’s an excellent change-up.

Recipe

Preheat oven to 350 degrees F.
This recipe is a half recipe from the original and baked in an eight inch square baking dish.

Whisk together and set aside:
1 Cup all purpose flour
1/2 Teaspoon baking powder
1/4 Teaspoon salt-scant measurement

In a mixing bowl beat until creamy:
1/2 Cup butter (soft)
1 Cup sugar
1 Egg

Add to the creamy mixture:
1/2 Cup sour cream
1 Teaspoon almond extract

Now slowly add the dry ingredients to the creamed ingredients just until incorporated well. Set aside while you put together the nut topping.

Nut topping: (mix together)
1/2 Cup chopped nuts (almonds per recipe or pecans as I used)
1 Teaspoon cinnamon
1 Tablespoon brown or white sugar

Into a greased and floured (or sprayed) 8″ by 8″ square baking dish pour half of the batter. Sprinkle with half the nut mixture. Now add the last of the batter and sprinkle with the remaining nut mixture.

Bake for approximately 25 minutes or until done. Edges will turn a golden brown. Check with a wooden toothpick (comes out clean when done) in the center of the cake if you aren’t sure.

Enjoy!