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Merk's Bundt Coffee Cake from 1963 Recipe

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This recipe for Merk's Bundt Coffee Cake from 1963 is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
Cream shortening, sugar and vanilla thoroughly.
Add eggs, one at a time, 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 well.
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 350F. about 50 minutes.
Cool cake 10 minutes; remove from pan.
Personal Notes:
Personal Notes:
Source: Miami News, This Week Sunday magazine, Jun 9, 1963

 

 

 

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