This coffee cake tastes wonderful and
will last several days. It is incredibly moist.
Sour Cream Coffee Cake
1/2 C. shortening
1/2 C. butter
1 C. sugar
1 C. sour cream
1 t. vanilla
1/2 t. soda
1 1/2 t. baking powder
2 1/2 C. flour
1/2 t. salt
1/2 C. chopped nuts
3/4 C. brown sugar
1/2 t. cinnamon
Cream shortening, butter and sugar together. Add eggs and mix well. Add sour
cream, vanilla and blend it in. Add flour, soda, baking powder and salt. Blend
Grease a bundt pan and add 1/2 of the batter. Mix together the topping
ingredients. Sprinkle half of them on the batter. Add the rest of the batter.
Add the rest of the topping.
Bake at 350°F. for 40 - 45 minutes. Let set 5 minutes and then remove it from
the pan and set it on a rack to cool.