ROGER S BEST COFFEE CAKE

This comes to me from my good friend, Roger, who lives and works in Albuquerque New Mexico and, according to his son, is a real good cook in his own right. This recipe should be read at least twice before you start to make it. This avoids confusion during the process and keeps all the facts straight while you are working. It looks nice, it s fun to make and best of all it s quick to put together at the last minute and wonderful to eat.

Topping Ingredients:
(make this first and set aside.)

½ cup packed dark brown sugar
1/4 cup Rolled oats (oatmeal)
3/4 tsp Cinnamon
1/4 cup Chilled butter, cut in pieces (½ stick)
1/4 cup Chopped walnuts

Topping Directions:

Mix first 3 ingredients in a medium bowl. Add butter and rub in with fingers or use a pastry blender until mixture resembles coarse crumbs. Mix in nuts and set aside.

Cake Ingredients:

1 cup Sugar
½ cup Solid vegetable shortening or butter, set out to soften
2 ea Eggs
1 cup Sour cream (You may use low fat type)
1 tsp Vanilla extract
1 2/3 cups All purpose flour
1 tsp Baking powder
1 tsp Baking soda
½ tsp Salt

Cake Directions:

Preheat oven to 350 degrees F. Butter and flour an 8 inch square cake pan with 2 inch sides.

Using an electric mixer (whip works okay) cream sugar and vegetable shortening in a large bowl. Add eggs one at a time, beating well after each addition. Beat in sour cream and vanilla.

Sift flour, baking powder, baking soda and salt together into small bowl. Mix dry ingredients into sugar and shortening mixture. Mix until all dry ingredents are moist.

Spoon half of batter into 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 inserted into center of cake comes out clean, (tooth pick or clean broom straw), about 40 minutes. Cool 30 minutes.

This cake does not need any icing.

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