When I was a girl, I am almost 80 now, my mother used to make a coffee cake when she baked bread. She would take some of the yeast bread dough and put it into a round cake pan to rise. Then poke holes in the top and fill the holes with sweetened sour cream. It was called clabbered cream back then. I would like that recipe if anyone remembers it. I wonder if sour cream, plus sugar, plus a beaten egg would be a good substitute for clabbered cream. If no one has an answer, I am going to experiment.
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This recipe is from another Earth News.it used goat milk curd, but Im sure you could use cows milk. www.motherearthnews.com/
Thanks Judy. It is helpful for sure. I know that you have to use raw, whole milk and skim the cream. I never thought of goat's milk, but I can probably find someone who has milk goats.
I'm not sure you will be able to find an exact recipe unless some old timer (like us) signs in and provides some instructions as most of the "recipes' our mothers used were their own versions of something their mothers had made and all generally used whatever ingredients they had on hand.
The true "clabbered cream" was usually made with raw milk - either from our own cows or from a neighbor's cow and was sweetened to make "clotted cream" to use in cakes of all kinds. (My mother used brown sugar (I think?) to sweeten her freshly soured cream.) I remember her skimming the cream off the top of our milk and then it would set on a counter for 2 or 3 days to sour.
I remember hearing visiting relatives/friends talking about how they made their different "coffee cakes" but generally all used this same recipe for "clabbered cream".
Hopefully someone will remember how it was done with other cream as I do not think you can make true clabbered cream with pasteurized milk.
The recipe Judy listed sounds like it could be adapted to fit something very similar to what you describe.
I meant to add that I did find a couple of "recipes" for making sweetened sour cream that might work.
Martha Stewart's recipe:
1 cup reduced-fat sour cream
My grandmother had many, many, many coffee cake recipes. Here's one...she called Pearl's coffee cake, I have never tried it, but after this post, I want to:
Mix 3 cups flour and 1 2/ tsp of salt in a bowl. Put 3 egg yokes into the bowl with flour. *SAVE THE WHITES TO USE TOMORROW!!
1/2 cake yeast--take it and crumble it into 1/4 cup warm milk. Add 1 tsp sugar to this mix and let it stand 10 minutes to rise.
Put on fire to warm the following--1/4 pound butter, 1/2 cup milk, 1/2 cup sugar [I assume she meant put it in a pan :)]
Then add the two mixtures above together and beat with hands until smooth (she doesn't say to cool the mix, so I am guessing it still was warm but not hot as she used to joke she had asbestos hands).
Butter the bottom of bowl and put dough into bowl. Sprinkle flour and with scissors, cut a few dashes on the top of the dough.
Cover with towel and put in the icebox over night (I assume this is the refrigerator and not the freezer).
The next morning, roll the dough 1/2 inch thick and spread with whites of egg beaten in with a little sugar until frothy and slightly stiff. Then spread with nuts, cinnamon, and sugar (NO MEASUREMENTS HERE just "enough" to cover the dough).
Roll it up and put it in a tube pan (10 inch) and let it raise until double in size. Then put melted butter (no measurement just "enough" on top of the cake and bake at 350 degrees for 60 minutes OR until done. There was a comment about her oven baking hot so it was usually a little less.
Thank you for the lovely trip down memory lane!!
Hope you find the exact one you are looking for! Have you tried Pinterest? You could get lost in the recipes there for days and days!!
Thanks Pghgirl - this sounds like a winner...
Maybe you should post it under recipes?
I need to try it to make sure it works first, then I will! I love going through her hand written recipes. She made the best coffee cakes! That and she was the only person I knew who could section a grapefruit so it would stay together in sections and be eaten with your fingers.
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