From: The Heather House Kitchen

   Recipe of the Month

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Sour Cream Coffee Cake (a house favorite)

1/2 cups sugar, 1 cup shortening (or I like to use unsalted butter at room temp) 4 eggs, 2 tsp vanilla (the real stuff, there is a difference) 1 cup sour cream, 2 1/2 cups flour, 2 tsp baking powder along with a 1/2 tsp baking soda, 1/2 tsp salt, 1 cup chopped walnuts or pecans, 2 tsp. cinnamon, 1/2 cup brown sugar, 1/4 cup butter, also room temp

Preheat oven to 350 .. In a large bowl cream together the shortening (or butter) and sugar until light and fluffy. Beat in the eggs, one at a time. Next, beat in vanilla and sour cream.  In a separate bowl sift together the flour, baking soda, baking powder and salt. (Sifting the flour when possible is always a good idea)  Add the flour mixture to the creamed mixture and blend thoroughly.  In a small bowl combine the chopped nuts with the brown sugar, cinnamon and butter (1/4 cup)  Set aside.  Pour half the batter into a greased (sprayed) Bundt pan (or whatever pan you prefer) sprinkle half the nut mixture.  Pour the remaining batter over this and top with remaining nut mixture.  (You can also use a knife to run through the mixture for a marbled effect.) Bake for 45 minutes, or until done.  Rotate pan after 20 minutes for even baking.  Cool on a rack for 10 minutes before removing from pan.