| SOUR CREAM COFFEECAKE |
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One coffeecake2 cups sugar, divided 2 teaspoons cinnamon 3/4 cup finely chopped walnuts 3/4 cup CRISCO all-vegetable shortening or 3/4 CRISCO Stick 1 teaspoon vanilla 3 eggs 3 cups all-purpose flour 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 1-1/2 cups dairy sour cream Heat oven to 350ºF. Grease 10-inch tube pan. Combine 3/4 cup sugar, cinnamon and nuts. Set aside. Cream Crisco, remaining 1-1/4 cups sugar and vanilla in large bowl at medium to high speed of electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, baking soda and salt. Add alternately with sour cream to creamed mixture, mixing until blended after each addition (batter will be thick). Spread half of batter in pan. Spoon three-fourths of nut mixture over batter. Repeat with remaining batter and nut mixture. Bake at 350ºF for one hour or until wooden toothpick inserted in center comes out clean. Cool 20 minutes in pan on rack. Loosen from sides. Place upside-down plate on cake and turn both over. Remove pan. Turn cake topside up on rack. Cool completely. Slide onto cake plate to serve. |
