2 c. sugar
1 c. softened butter
5 eggs
4 c. flour
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. sour cream
1 tsp. vanilla extract
Grated rind of 1 lemon
1 c. chopped walnuts
1 c. golden raisins

Cream the sugar and butter. Beat in the eggs. Sift the dry ingredients and add alternately with the sour cream. If mixture is too thick, add a tablespoon or two of milk. Add the remaining ingredients. Turn into a well greased tube pan or large bundt pan, and bake in a 350 degree F. oven for 1 hour. Remove from pan, spread top with butter, and sprinkle with powdered sugar.

CHRISTMAS COFFEE CAKE:

Omit lemon rind. Add 1 teaspoon rum flavoring or 2 tablespoons rum and 1 cup candied fruits.

EXTRA-RICH COFFEE CAKE:

Omit the butter and use 2 cups sour cream. Pour batter into 2 buttered square pans and cover with a topping. Bake at 400 degrees F. for 40 minutes or until done.

Toppings: Spread with sour cream, using 1 1/2 cups for both cakes, and sprinkle with chopped nuts, brown sugar and cinnamon. You can also omit the sour cream and just use nuts, brown sugar and cinnamon.

BROWN SUGAR COFFEE CAKE:

Substitute brown sugar for 1 cup of the granulated sugar called for in basic recipe. Pour into 2 buttered square pans. Beat 1 cup sour cream with 1/4 cup brown sugar and pour over batter. Sprinkle thickly with chopped nuts.

LEMON SOUR CREAM COFFEE CAKE:

Omit the vanilla extract and add 3 to 4 tablespoons lemon juice. Bake in a tube pan. Or spread in butter square pans and spread with any of the preceding toppings, adding 1 tablespoon grated lemon rind.