CWS4322
Chef Extraordinaire
This recipe is one that my aunt L served every time we visited. She still makes it (she's 93). My aunt L is an amazing cook. She also is a fantastic golfer (still), bridge player, and knitter. This is my favorite coffee cake--but that is probably because I have so many happy memories that it triggers every time I make it:
1/2 c shortening
3/4 c sugar
1 tsp vanilla
3 eggs, beaten
2 c flour
1 tsp baking powder
1 tsp salt
1 tsp baking soda
1/2 pt. sour cream
Topping:
1 c brown sugar
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 c walnuts (or pecans)
6 T butter
Directions:
1. Preheat oven to 350.
2. Grease an angel-food cake pan.
3. Cream shortening and sugar, add vanilla and eggs, beat well.
4. Sift dry ingredients together. Add to creamed mixture.
5. Fold in sour cream.
6. Combine topping ingredients (crumbly).
7. Layer 2/3 of the batter in the cake pan. Sprinkle 1/2 of the topping on the batter.
8. Cover with remaining batter.
9. Sprinkle the rest of the topping on top.
10. Bake for 35-45 minutes.
Serve warm.
1/2 c shortening
3/4 c sugar
1 tsp vanilla
3 eggs, beaten
2 c flour
1 tsp baking powder
1 tsp salt
1 tsp baking soda
1/2 pt. sour cream
Topping:
1 c brown sugar
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 c walnuts (or pecans)
6 T butter
Directions:
1. Preheat oven to 350.
2. Grease an angel-food cake pan.
3. Cream shortening and sugar, add vanilla and eggs, beat well.
4. Sift dry ingredients together. Add to creamed mixture.
5. Fold in sour cream.
6. Combine topping ingredients (crumbly).
7. Layer 2/3 of the batter in the cake pan. Sprinkle 1/2 of the topping on the batter.
8. Cover with remaining batter.
9. Sprinkle the rest of the topping on top.
10. Bake for 35-45 minutes.
Serve warm.