Sweet answer to sour-cream cake request Contest: Recipe comes from winner of competition at last year's state fair.

Recipe Finder

September 10, 1997|By Ellen Hawks | Ellen Hawks,SUN STAFF

Gail Herbig of Pasadena lucked out when she requested a sour cream apricot-almond coffee cake that was a first-place winner at the Maryland State Fair in 1996. "I had a recipe and tried the cake three times, but it crashed each time. Even so it is such a delicious cake; there were never any leftovers. I would appreciate a correct recipe."

Her answer came from the winner herself, Judy Underwood of Annapolis, who wrote: "Here is the recipe I entered in the Maryland State Fair in 1996, and it won first place in the Land O'Lakes sour cream quick-bread contest."

A recent family celebrity is Underwood's daughter, Gina, age 7, who won the Land O'Lakes butter-cookie competition at the Maryland State Fair this year.

Underwood's apricot almond coffee cake

Makes 10 to 12 servings

TOPPING:

1 cup almonds, slivered and toasted

2 tablespoons sugar

1 teaspoon cinnamon

CAKE:

1 cup butter

2 cups sugar

2 eggs

1 teaspoon almond extract

1 1/2 cups cake flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup sour cream

GARNISH:

1 jar (6 ounces) apricot preserves

additional toasted and slivered almonds if desired

Heat oven to 350 degrees.

Grease and flour a 9-inch springform pan with a flat bottom tube pan insert, not fluted. "Do not use an angel-food cake pan or a bundt pan. They just won't yield the results you want," said Underwood.

Combine topping ingredients and sprinkle 1/3 of the mixture in the bottom of the well-greased and floured pan. In a mixing bowl, cream butter and sugar. Add eggs and extract and mix well. Combine flour, baking powder and salt and add to creamed mixture alternately with the sour cream. Spoon 1/2 the batter over the topping in the pan. Sprinkle with another 1/3 of the topping. Cover with the remaining batter and then topping. Bake for 60 to 65 minutes or until it tests done, using the toothpick test. Cool for 10 minutes. Loosen edges of pan and remove sides. Run a knife around the bottom of the tube pan and carefully invert to a flat serving plate (a dinner plate may make the cake appear to collapse in the middle). Spread the preserves over the top and garnish with toasted almonds.

A fudge made from a chocolate-pudding mix was the request of Carol O'Connell of Woodbine. Chef Kent Rigby chose a recipe from Dee LaMendola of St. Augustine, Fla., who wrote that her recipe "is from an old pamphlet titled 'Time-Tested Royal Recipes' from the 1960s."

A similar recipe came from Gertrude Bauenfiend of Baltimore, who wrote that she was 83 years old and had made "this fudge at least 200 times in my lifetime."

Quick walnut fudge

Makes about 1 pound

1 package (regular size, 3 1/2 -ounces) Royal Pudding, any flavor

1/4 cup Blue Bonnet margarine

1/4 cup milk

1 3/4 cups sifted confectioners' sugar

1/4 teaspoon vanilla

1/2 cup chopped walnuts

Combine pudding, margarine and milk in saucepan. Bring to a boil and boil one-minute, stirring constantly. Remove from heat and quickly blend in confectioners' sugar. Stir in vanilla and chopped walnuts. Pour into a greased 8-by-4-inch pan and let stand until cold. To serve, cut into squares.

Recipe requests

Ginny Spittell of Ellicott City writes, "Some years ago on Franklin Street near Charles, in the same location as the Tio PepeRestaurante, there was a little restaurant called the Box Tree Inn. They made an unbelievably popular yellow layer cake with an unusual chocolate icing. which was a little bittersweet and a bit on the granular side. Absolutely delicious. Would anyone be lucky enough to have this recipe?"

Gladys Wilt of Lothian wants an oatmeal-coconut cake recipe with the oatmeal and coconut in the batter.

Louise Smith of Havre De Grace wants a sundae tart recipe printed on the Bisquick box in the 1950s. "You added eggs and other ingredients to the mix and were supposed to press the dough into muffin tins and bake. They were lovely filled with pudding and topped with fruit and a glaze. If a reader can locate this recipe I'd be most grateful."

Chefs Gilles Syglowski and Kent Rigby, with the help of chefs and students at the Baltimore International College, tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings each recipe makes. We will test the first 12 recipes sent to us.

Pub Date: 9/10/97

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