Sour Cream Coffee Cake

Ingredients:

  • 1/2 tsp baking soda

  • 1 pint sour cream

  • 1/2 cup shortening

  • 2 cups sugar

  • 2 tsp vanilla extract

  • 3 eggs

  • 3 cups flour

  • 1 tsp baking powder

  • 1 tsp salt

Topping:

  • 1/2 cup sugar

  • 2 tsp cinnamon

  • 1/2 cup walnuts or pecans

Prepare a 10-inch angel food pan by lightly greasing it and flouring it.

Pre-heat oven to 350 degrees.

Mix the topping by stirring together the 1/2 cup of sugar, the cinnamon, and the walnuts or pecans. Set aside.

For the batter, mix the 1/2 tsp of baking soda into the 1 pint of sour cream, then put aside.

Now mix the shortening and the 2 cups of sugar, then add the sour cream/baking soda mixture, the vanilla extract, and the eggs. Mix well.

Add the flour, baking powder, and salt. Beat well until the mixture is a smooth batter.

Pour half the batter into the greased and floured angel food pan. Add half the topping and knife it through the batter. Cover with the remaining batter and then the remaining topping.

Bake in over for 1 hour. A toothpick inserted anywhere that isn’t topping should come out clean. Otherwise, put it back in the over for ten or fifteen more minutes.

Enjoy!