My Mom’s Coffee Cake (a Family Holiday Tradition)
Total preparation time: 60 minutes
Serves: 6Ingredients:
- 1/2 cup shortening
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 2 cups sifted flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 pint sour cream (1 cup)
- 6 tablespoons butter or margarine, softened
- 1 cup brown sugar, packed
- 2 teaspoons cinnamon
- 1 cup chopped nuts
Steps:
- Cream shortening, sugar, and vanilla thoroughly. Add eggs one at a time, beating well after each addition. Sift together flour, baking powder, and baking soda. Add to creamed mixture alternately with sour cream, blending after each addition.
- Grease a 10-inch tube pan and line bottom with wax paper. Turn half the batter into pan.
- Cream softened butter with brown sugar and cinnamon. Add nuts and toss to make crumbly.
- Place half of mixture over first layer. Spread with remaining cake batter and top with remaining nut mixture. Bake at 350 degrees F 45 to 50 minutes, or until cake springs back when lightly touched.
- Innkeeper Teresa Jacobson's Note: This is traditionally only baked at Thanksgiving and Christmas. I am not sure how the tradition started, but it is so delicious and moist, I think I may have to break tradition. My two grown boys will eat a whole one!