A Recipe from Florence Jones’ Recipe Box (19??)

About the Recipe

As happens sometimes, I woke up yesterday with a baking itch. I felt like I needed to try something new, but I had no idea what. I went to one of my cookbook shelves and saw my grandma’s recipe boxes. I’ve actually been a little bit wary of sifting through them. They look a mess. But actually, behind the last few shoved in the front, they’re meticulously organized. I found this little gem filed in the “Cakes” section.

When I looked at the method, I thought it couldn’t possibly make a cake. It’s strange to put an unpacked crumb on the bottom of a cake. And then stranger still to mix the crumb with sour cream, an egg, and some baking soda and call it a cake. But maybe worth a shot?

I messaged my dad to see if he remembered it. His response? “Yes, very good.” Okay then!

Reader, this cake is magnificent. It’s almost like an upside down coffee cake. The texture is light and fluffy from the chemical reaction of the sour cream (acid) and baking soda (base). The flavor, light on spices though it be for a spice cake, is divine. Dad suggested some icing on it. A cream cheese frosting would go well if you want to ice it, but it’s fine standing on its own.

No notes. Thanks, Grandma.

For more recipes from my family recipe box, check out my Recipes from Grandma page.

The Recipe!

Ingredients:

2 cups brown sugar
2 cups flour
1/2 cup butter
1/2 t salt
1 t ground nutmeg
1 t baking soda
1 cup sour cream
1 egg

Directions:

Combine brown sugar, flour, butter, salt, nutmeg in mixing bowl. Blend with pastry blender until mixture is crumbly and completely blended. 

Butter 9-inch square pan, spoon in half of crumb mixture. Stir soda into sour cream. Mix with remaining crumbs along with egg. 

Pour batter over crumbs and bake at 350*F 40-50 min.