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Recipe: Merk's Bundt Coffee Cake from 1963

Desserts - Cakes
MERK'S BUNDT COFFEE CAKE FROM 1963

1/2 cup shortening
3/4 cup sugar
1 teaspoon vanilla extract
3 eggs
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 pint commercial sour cream
6 tablespoons butter, softened
1 cup brown sugar, firmly packed
2 teaspoons cinnamon
1 cup chopped nuts

Cream shortening, sugar and vanilla thoroughly. Add eggs, singly, beating well after each addition.

Sift flour,baking powder and soda together. Add to creamed mixture, alternately with sour cream, blending after each addition. Spread half of batter in 10-inch tube (bundt) pan that has been greased and lined on the bottom with waxed paper.

Cream butter, brown sugar and cinnamon together. Add nuts; mix well. Dot batter in pan evenly with half of butter/nut mixture. Cover with remaining batter. Dot with remaining butter/nut mixture.

Bake at 350 degrees F about 50 minutes. Cool cake 10 minutes; remove from pan.

Source: Miami News, This Week Sunday magazine, Jun 9, 1963
MsgID: 018890
Shared by: R. Barton - Sacramento, CA
Board: Vintage Recipes at Recipelink.com
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