My Grandmother’s Merk Coffee Cake recipe lives on! Brought back into my baking rotation from my Family/Friend’s tattered recipe box, you will enjoy the nostalgic cinna-nutty flavs my grandmomma dubbed “good.” Somedays, you need to go back in time for greatness.
- 1/2 cup shortening
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 pint sour cream
- 6 tablespoons margarine, softened
- 1 cup firm brown sugar
- 2 teaspoons cinnamon
- 1 cup chopped walnuts
In her words:
Grease shortening, sugar, vanilla– add eggs singly beating well after each addition. Sift flour, baking powder, soda together. Add to creamed mixture. Alternating with sour cream. Blending after each addition.
Spread half of batter in a 10″ tube pan that has been greased and lined on bottom with wax paper. Cream margarine, brown sugar and cinnamon together. Add nuts, mix well.
Sprinkle over half of the nut mixture evenly over batter in pan. Cover with remaining batter. Sprinkle on remaining sugar mixture. Bake at 350 degrees F for 50 minutes or till done.
Let cool completely. Invert on a serving platter and brew up a pot of Joe. Pat yourself on the back. The Merk is back. (My words.)
I made it in a loaf pan and I used parchment paper. Waxed paper may have been different 30 odd years ago. Today I think it wouldn’t be wise. Stick with parchment.