Marion Cunningham's Coffee Cake: One day I was in the car listening to Joan Hamburg and they were talking about a recent issue of Gourmet magazine in which Ruth Reichel's column had been about this fabulously easy, wonderful coffee cake. I have every issue of Gourmet from 1978, so I found it and it is wonderfully easy and good too. I always keep a couple in the freezer for emergencies. BTW, it was a lot easier to find the recipe on line at www.epicurious.com than it was to find it in the old issues! 1/2 pound (2 sticks) butter, room temperature 1 cup sugar 3 eggs 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup sour cream (I've used reg. sour cream, low fat sourcream and, occasionally yogurt) 5 teaspoons vanilla extract (I've occasionally substituted lemon juice and grated lemon rind) Preheat the oven to 350°F. Grease and flour a 10-inch tube pan or Bundt pan. Put the butter in a large mixing bowl and beat for several seconds. Add the sugar and beat until smooth. Add the eggs and beat for 2 minutes, or until light and creamy. Put the flour, baking powder, baking soda, and salt in a bowl and stir with a fork to blend well. Add the flour mixture to to the butter mixture and beat until smooth. Add the sour cream and vanilla and mix well. Spoon the batter into the pan. Bake for about 50 minutes, or until a straw comes out clean when inserted into the center. Remove from the oven and let rest for 5 minutes in the pan. Invert onto a rack and cool a little bit before slicing. Serve warm. Note: I bake the cake a little less -- about 40 minutes in convection oven. (Gourmet, December 2001)