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Merk's Coffee Cake

 

.
228

Yield

12

servings

Prep

20

min

Cook

40

min

Ready

1

hrs

Trans-fat Free, Low Sodium
 

Ingredients

½ cup vegetable shortening
*
¾ cup sugar
granulated
1 teaspoon vanilla extract
3 large eggs
2 cups all-purpose flour
sifted
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
6 tablespoons butter
softened
1 cup brown sugar
*
2 teaspoons cinnamon
1 cup nuts
chopped

Directions

Cream shortening, granulated 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 10 inch tube pan and line bottom with wax paper.

Turn half batter into pan.

Mix butter with brown sugar and cinnamon. Add nuts and toss.

Place half nut mixture over first layer of batter. Spread with remaining cake batter and top with remaining nut mixture.

Bake at 350℉ (180℃). until cake springs back when touched lightly, 30 to 40 minutes.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 84g (3.0 oz)
Amount per Serving
Calories 30251% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 76mg 25%
Sodium 116mg 5%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 7%
Sugars g
Protein 13g
Vitamin A 7% Vitamin C 1%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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