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December/January 2006

Recipe of the Month

My Momís Coffee Cake (a family holiday tradition)
Michael and Teresa Jacobson, Azalea Inn, Savannah, GA

"This is traditionally only baked at Thanksgiving and Christmas. I am not sure how the tradition started, but it is so delicious and moist, I think I may have to break tradition. My two grown boys will eat a whole one!"

Total preparation time: 60 minutes
Serves: 6

1/2 cup shortening
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 pint sour cream (1 cup)
6 tablespoons butter or margarine, softened
1 cup brown sugar, packed
2 teaspoons cinnamon
1 cup chopped nuts

Preheat oven to 350 degrees. Cream shortening, sugar and vanilla thoroughly. Add eggs one at a time, beating well 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-inch tube pan and line bottom with wax paper. Turn half the batter into pan.

Cream softened butter with brown sugar and cinnamon. Add nuts, and toss to make crumbly.

Place half of mixture over first layer. Spread with remaining cake batter and top with remaining nut mixture.

Bake for 45 to 50 minutes, or until cake springs back when lightly touched.

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