Total Time
43mins
Prep 15 mins
Cook 28 mins

This is a delicious coffee cake recipe i found in a local cookbook from a past home, the topping swirled throughout the cake makes it moist, but crunchy! you won't regret trying this one.

Ingredients Nutrition

Directions

  1. Cream together shortening, sugar, and vanilla. Add eggs, one at a time, and beat well after each. Sift together flour, baking powder, and baking soda. add 1/3 dry ingredients to batter, then 1/3 sour cream. Repeat additions of dry ingredients and sour cream two more times, beating only until incorporated after each addition.
  2. For topping: mix with a fork the butter, brown sugar, cinnamon, and pecans. Grease a 9x13-inch pan. Put half the batter in the pan, then half the topping, remaining batter, and remaining topping.
  3. Bake at 350 for 28 minutes in a metal pan, or at 325 for 30-35 minutes in a pyrex pan.

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