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Recipe for sour cream coffee cake

Food styling/Sheryl Julian and Valerie Ryan; Wendy Maeda/Globe staff

Makes one 9-inch square

Roberta Strack of Westwood clipped this recipe from a Confidential Chat column about 45 years ago. Confidential Chat, which appeared daily in the Boston Globe, was a way for readers to share recipes anonymously. The column ran for more than 100 years. The cake is made with both granulated and brown sugar, which gives it a dark color and slight butterscotch taste.

TOPPING

1cup walnuts, chopped
teaspoons ground cinnamon
½cup firmly packed dark brown sugar

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1. In a bowl, combine the nuts, cinnamon, and brown sugar.

2. Set aside.

CAKE

Butter (for the pan)
Flour (for the pan)
2cups flour
1teaspoon baking powder
1teaspoon baking soda
½teaspoon salt
½cup butter, at room temperature
1cup granulated sugar
½cup firmly packed dark brown sugar
2eggs
1teaspoon vanilla extract
1cup sour cream

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1. Set the oven at 350 degrees. Butter a 9-inch square baking pan. Dust the pan with flour, tapping out the excess.

In a bowl, whisk the flour, baking powder, baking soda, and salt to blend them.

2. In an electric mixer, beat the butter until light. Add the granulated and dark brown sugar until blended. Beat in the eggs, one at a time, followed by the vanilla.

3. With the mixer set on low speed, beat in the flour mixture alternately with the sour cream, beginning and ending with flour.

4. Pour a little more than half the batter into the pan and spread it into the corners. Sprinkle with half the topping. Add the remaining batter and the remaining topping.

5. Bake the cake for 40 to 45 minutes or until a skewer inserted into the center of the cake comes out clean. Set on a wire rack to cool. Adapted from Confidential Chat

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