Coffee Cake
|
1/2 cup
Shortening |
|
1/2 cup
Sugar |
|
2 eggs, beaten |
|
3 cups flour |
|
2 Tbsp. baking
powder |
|
1/2 teaspoon
salt |
|
1 cup milk |
|
2 teaspoons
vanilla extract |
|
1/2 cup sour
cream |
|
Brown sugar
filling |
|
Cream cheese
filling |
Cream shortening and sugar in a medium mixing bowl. Add eggs, mixing
well. Combine flour, baking powder and salt; add to creamed mixture
alternately with milk. Stir in vanilla and sour cream. Spread half the
batter in a greased and floured springform pan or Bundt pan; cover with half
the brown sugar filling then spread cream cheese filling over batter. Add
remaining brown sugar filling. Bake at 400 F for 20-25 minutes. Yield: 6
servings
Brown sugar filling:
|
1/2 cup firmly packed brown sugar |
|
2 Tbsp. all purpose flour |
|
2 teaspoons ground cinnamon |
|
2Tbsp. butter |
|
1/2 cup chopped nuts (optional) |
Mix dry ingredients thoroughly; cut in butter until mixture is crumbly in
consistency; stir in nuts. Yield: About 1 cup
Cream cheese filling:
|
1- 8 oz. package cream cheese |
|
1/3 cup sugar |
|
1 egg |
Cream cheese and sugar. Add egg and beat until smooth