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Sour Cream Coffee Cake

1/2 c Shortening
3/4 c Sugar
1 t Vanilla
3 lg Eggs
2 c Flour, sifted
1 t Baking powder
1 t Baking soda
1/2 pt Sour cream
6 T Butter, softened
1 c Light brown sugar,
-firmly packed
2 t Cinnamon
1 c Nuts, chopped
-(walnuts or pecans)

Prepare a 10-inch tube pan. I use one with a removable center. Grease the pan and cut a circle of waxed paper to cover the bottom. Preheat oven to 350 degrees.
Cream shortening, sugar and vanilla, thoroughly. Add eggs, singly, beating well after each addition.
Sift flour, baking powder and baking soda together. Add flour mixture and sour cream to creamed mixture. Alternate a little of each, blending after each addition.
In separate bowl, cream butter, brown sugar and cinnamon together. Add nuts and mix well.
Spread 1/2 of the batter in the tube pan. Sprinkle 1/2 of the nut mixture evenly over batter in pan. Cover with remaining batter. Sprinkle with remaining nut mixture. Bake in preheated oven for about 50 minutes.
When the cake cools, run a knife around the side of the pan and remove the inner section. Carefully remove the cake from the base of the pan and remove the waxed paper.

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