Merks Coffee Cake

Contributed by actress Christine Ebersole for the cookbook Ya Tibya Lublu: Recipes of Love for Orphans of Eastern Europe this recipe is published here with permission from Lisa Finneran, editor of Ya Tibya Lublu. Merks Coffee Cake recipe is just one of the many recipes contributed by celebrities. All proceeds from the sale of Ya Tibya Lublu: Recipes of Love for Orphans of Eastern Europe goes to benefit the orphans in Eastern Europe.

• 1/2 c. shortening
• 3/4 c. sugar
• 1 tsp. vanilla extract
• 3 eggs
• 2 c. flour, sifted
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 c. sour cream
• 6 T. butter or margarine (softened)
• 1 c. brown sugar, firmly packed
• 2 tsp. cinnamon
• 1 c. nuts, chopped

Preheat oven to 350 F. Cream together shortening, sugar and vanilla thoroughly. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder and soda together and add to creamed mixture, alternately with sour cream, blending after each addition. Grease a 10-inch tube pan and line the bottom with wax paper. Spoon half of the batter into the prepared pan. Cream together butter, brown sugar and cinnamon. Add nuts and mix well. Dot batter in pan evenly with half of the nut mixture. Cover with remaining batter and dot with remaining butter and cinnamon mixture. Bake until cooked through, about 50 minutes. Cool cake for 10 minutes and remove from pan.

Recipe Note: Christine's mother found this recipe in the Chicago Tribune circa 1964. It's been a family favorite ever since. "It's a come-and-cut-again cake if we ever met one."

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