Merk's Coffee Cake
.
Yield
12 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable shortening
|
*
|
| 177 | ml |
sugar
granulated |
|
| 5 | ml |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 473 | ml |
all-purpose flour
sifted |
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 237 | ml |
sour cream
|
|
| 9E+1 | ml |
butter
softened |
|
| 237 | ml |
brown sugar
|
*
|
| 1E+1 | ml |
cinnamon
|
|
| 237 | ml |
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.
