Once you make this coffee cake you’ll never look back to store bought again. This is the coffee cakes of all coffee cakes.
If you’d like, you could add sugar glaze or any kind of frosting on top. Personally, I prefer not adding anything – except maybe a scoop of vanilla ice cream on the side. Yum! This cake makes the perfect dessert, no matter what the occasion – or just a wonderful pick-me-up on a crazy afternoon.
Ingredients
Batter:
½ cup vegetable shortening
2 Eggland’s eggs
1 cup Domino sugar
1 cup Daisy sour cream (or yogurt, or milk with 1 tablespoon vinegar)
1 teaspoon vanilla (I double to 2)
2 cups Gold Medal flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
Topping:
½ cup chopped nuts (walnuts)
¼ cup Domino sugar
1 teaspoon cinnamon (double to 2)
¼ cup raisins for inside batter only
Instructions:
Grease a tube pan well and preheat oven to 350°.
Cream together shortening, eggs and sugar.
Mix sour cream (or sour milk or yogurt) with vanilla and set aside.
Add flour, baking powder, baking soda, and salt to creamed mixture, then mix in sour cream mixture.
Put half the batter in a tube pan. Sprinkle on it half of the topping plus ¼ cup raisins. Cover with the rest of the batter, then sprinkle on the rest of the topping.
Bake 35-40 minutes or until toothpick comes out clean.
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Quick Tip: Serve this coffee cake at your next breakfast or brunch get-together.
Big thanks to timlewisnm for this great picture!
