Thursday, March 15, 2018

Vintage Recipe: Aunt Sue's Coffee Cake

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen. 

Aunt Sue’s Coffee Cake is a sour cream coffee cake that is layered with a cinnamon walnut filling and baked in a Bundt pan. It sounded so wonderful I had to make it. Lucky for me, it tastes as good as it sounds!

I made this recipe exactly as written. The Bundt pan was almost TOO full! I initially baked it for 50 minutes but wound up baking for the whole 60 minutes allotted for in the recipe.

This recipe would have gotten 4 thumbs up except my picky kid decided he needed more cinnamon and said it was only “okay” as it was. For the record, I’m not sure he’s had coffee cake before this so he might have been expecting something closer to cinnamon rolls.

The original recipe has been scanned and is transcribed below. It can be printed for use in your own home kitchen. Enjoy!

Please Note: Every effort has been made to transcribe these old recipe cards completely and accurately. Many have faded, are stained, or simply do not include every step or tool used in the process. We have changed the wording in some places and added instruction in others to make the text a bit clearer.

We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.
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Aunt Sue's Coffee Cake

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Cake Batter
  • 3 c. Flour
  • 1 1/2 c. Granulated Sugar
  • 3 Eggs
  • 3/4 c. Butter (or margarine)
  • 16 oz. Sour Cream
  • 1 1/2 tsp Baking Powder
  • 1 1/2 tsp. Baking Soda
  • 1 1/2 tsp Vanilla Extract
  • 1/4 tsp. Salt
  • 1/2 c. Brown Sugar
  • 1/2 c. Walnuts, chopped
  • 1/2 tsp. Cinnamon


In a large bowl, combine the ingredients for the cake batter.

In a smaller bowl, combine the ingredients for the filling mixture.

Pour half of batter into greased Bundt pan.

Sprinkle 1/2 of filing mix over batter.

Add remaining filling mix and then top with the last of the batter.

Bake at 350° F for 45 to 60 minutes.
Created using The Recipes Generator

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Thursday, March 1, 2018

Homemade Baking Mix

If you don’t have any Bisquick on hand, or if you prefer not to use ready-made mixes, OR if you’re like me and just don’t use it often enough to justify buying a box, you can quickly whip up a batch of this Homemade Baking Mix and substitute it wherever a recipe calls for Bisquick. I’ve used this recipe for several years and have been very pleased with it. It comes together quickly and works great! And I can still make all my favorite childhood recipes from my Bisquick Cookbook!
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Homemade Baking Mix (Bisquick Copycat)

Use this mix in place of Bisquick in your favorite Bisquick recipes.
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  • 4 c. All-Purpose Flour
  • 2 tsp. Baking Powder
  • 1 1/2 tsp. Salt
  • 1 c. Shortening


Combine the flour, baking powder and salt in a bowl. Mix well.

Add shortening and cut into the dry mixture using a pastry blender (you can also use a mixture). Mix until the mixture is blended well and resembles coarse sand.
Created using The Recipes Generator

DISCLOSURE:This post may contain affiliate links. I earn from qualified purchases. Thank you for supporting Little House In Colorado.