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Jeanette's Bed and Breakfast Inn
Jeanette's Best Coffee Cake
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.
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