Sour Milk Coffee Cake Recipe

I'm finding, since owning this cow, that some weeks I end up with more milk than my family can use. I make everything from yogurt to cheese to buttermilk to butter and we drink it and cook with it and STILL end up throwing some out because it goes sour. I actually started giving some of the sour milk to my dogs. They seem to like it pretty good but there is still more milk going down the drain than I would like.

So, I'm reading this book titled Prairie Promises. It is a fictional story set in pioneer days. In one chapter, a character makes mention of baking a coffee cake from sour milk. Perfect! You know I had to try it. Now, I don't know if using sour pasteurized milk will produce the same effect. You may have to look that one up. Sour pasteurized milk is absolutely rancid. Also, you can create sour milk by adding a tsp of lemon juice to non sour milk and letting it sit for about 15 minutes.


Sour Milk Coffee Cake
1/2 cup lard or butter
1/3 cup brown sugar
2/3 cup sugar
2 eggs
1 cup sour milk
1 tsp vanilla
1 tsp instant coffee
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1 1/3 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Topping:
1/3 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup chopped nuts (optional)

Cream together lard or butter and sugars.
Blend together remaining ingredients except baking soda, baking powder, and salt. Mix on high speed for 2 minutes.
Add remaining ingredients and blend well.
Pour into well greased and floured tube pan or round cake pan.
Sprinkle on most of the topping. Marble or swirl it into the cake.
Add remaining topping as garnish.
Bake 45 minutes at 350 degrees.
Remove from oven and allow it to cool until it is cool enough to handle.
Remove from pan.
Sprinkle with powdered sugar if desired.

Right before entering the oven...

And the finished product....

Yummy, yummy, yummy!!!