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Sour Cream Coffee Cake

Source of Recipe

Country Cooking Cookbook


List of Ingredients

Topping:
1 cup fresh walnuts or pecans
1/4 cup granulated sugar
1/3 cup (packed) brown sugar
1 tsp. cinnamon
1/4 cup butter, melted

Batter:
1/2 cup shortening
1 cup granulated sugar
1 tsp. vanilla
2 eggs
2 cups sifted all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream


Recipe

Grease a 9 inch tube pan very well. Cobine the dry ingredients for the topping. Blend in the butter. Set aside. Cream the shortening, sugar and vanilla until very fluffy. Beat in the eggs, one at a time. Sift flour, baking powder, baking soda and salt together. Mix 1/3 of teh dry ingredients into the batter, then 1/2 of the sour cream and another 1/3 of flour, the rest of the cream and the rest of the dry ingredients. Spread almost 1/2 of the topping on the bottom of the pan. Add 1/2 of the batter, the rest of the topping and the rest of the batter. Smooth the batter with a knife. Bake at 350 degrees for 45-50 minutes or until cake tester inserted in the middle of the cake comes out clean. Immediately turn out onto a rack and cool. Yields 16 slices.