 |
Prep Time: 15 Minutes Cook Time: 28 Minutes |
Ready In: 43 Minutes Servings: 6 |
|
This is a delicious coffee cake recipe i found in a local cookbook from a past home, the topping swirled throughout the cake makes it moist, but crunchy! you won't regret trying this one. Ingredients:
1/2 cup shortening |
3/4 cup sugar |
1 teaspoon vanilla |
3 eggs |
2 cups sifted flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 cup sour cream |
6 tablespoons soft butter |
1 cup firmly packed brown sugar |
2 teaspoons cinnamon |
1 cup chopped pecans |
Directions:
1. Cream together shortening, sugar, and vanilla. Add eggs, one at a time, and beat well after each. Sift together flour, baking powder, and baking soda. add 1/3 dry ingredients to batter, then 1/3 sour cream. Repeat additions of dry ingredients and sour cream two more times, beating only until incorporated after each addition.
2. For topping: mix with a fork the butter, brown sugar, cinnamon, and pecans. Grease a 9x13-inch pan. Put half the batter in the pan, then half the topping, remaining batter, and remaining topping.
3. Bake at 350 for 28 minutes in a metal pan, or at 325 for 30-35 minutes in a pyrex pan.
|
|