Food Friday: Merk's Coffee Cake

Breakfast is my favorite meal of the day! I love that it can be either sweet or savory. Growing up this coffee cake was our go-to recipe for holidays and brunches alike. It's a great recipe to make ahead of time because it freezes well. Although it's a bit time consuming to make, it's totally worth it for a special event or holiday and I guarantee everyone will love it!

Merk's Coffee Cake

1/2 cup shortening
3/4 cup sugar
1 teaspoon vanilla
3 eggs
2 cups sifted all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
6 tablespoons butter - softened
1 cup packed brown sugar
2 teaspoons cinnamon
1 cup chopped nuts (optional)

Directions:
Preheat oven to 350 degrees.
Cream shortening, sugar and vanilla thoroughly. Add eggs one at a time, blending will after each addition. Sift together flour, baking powder and baking soda. Add to creamed mixture alternately with sour cream, blending after each addition. 
Grease a 10" tube pan (a spring-form cheesecake pan will also work, but you will need to adjust cooking time) and line bottom with wax paper. Pour half the batter into the pan. Cream softened butter with brown sugar and cinnamon. Add nuts and toss to make crumbly. Place half of mixture over first layer of batter. Pour remaining batter and top with remaining nut mixture.
Bake at 350 degrees for 30-40 minutes* or until cake springs back when lightly touched. *Cooking times may vary depending on you pan.