Cinnamon Coffee Cake III recipe

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Ingredients

½ cup shortening
1 cup white sugar
2 eggs
1 (8 ounce) container sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup brown sugar
2 teaspoons ground cinnamon

Nutrition Info

229 calories
carbohydrate: 32.2 g
cholesterol: 29.5 mg
fat: 10.2 g
fiber: 0.6 g
protein: 2.9 g
saturatedFat: 3.7 g
servingSize: -
sodium: 167.3 mg
sugar: 19.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, baking soda and salt. Set aside.

  2. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Beat in the flour mixture, just until incorporated. Pour half of batter into prepared pan. In a small bowl, combine brown sugar and cinnamon. Sprinkle half of mixture over batter. Add remainder of batter and sprinkle with rest of topping. With the tip of a knife, swirl lightly through the batter.

  3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Recipe Yield

1 - 10 inch tube pan

Recipe Note

Granny 's famous coffee cake, light and moist and swirled with cinnamon.

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