Jeanette's
Bed and Breakfast Inn

Flagstaff, Arizona

Specialty Recipe

Jeanette's Best Coffee Cake

Ingredients

Cake:

1 cup sugar

1/2 cup solid vegetable shortening

2 large eggs

1 cup sour cream

1 teaspoon vanilla extract

1-2/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Topping:

1/2 cup packed dark brown sugar

1/4 cup rolled oats

3/4 teaspoon ground cinnamon

1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces

1/4 cup chopped walnuts

Cake: Preheat oven to 350 degrees. Butter and flour an 8-inch square cake pan with 2-inch high sides. Using electric mixer, cream sugar and vegetable shortening in large bowl. Add eggs 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Sift flour, baking powder, baking soda, and salt together in small bowl. Mix dry ingredients into shortening/egg mixture.

For Topping: Mix first 3 ingredients in food processor. Add butter and mix until mixture resembles coarse crumbs. Fold in nuts.

Spoon batter into half of the prepared pan. Sprinkle half of topping over and swirl with tip of knife to marbleize. Spoon remaining batter over. Sprinkle with remaining topping. Bake until tester is inserted into center of cake and comes out clean, about 40 minutes. Cool 30 minutes, cut into squares, and serve. Freezes well.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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