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Shortening, solid: ½ cup Sugar, granulated: ¾-cup Vanilla extract: 1 tsp Eggs: 3 Flour, all-purpose, sifted: 2 cups Baking powder: 1 tsp Baking soda: 1 tsp Sour cream: 1 cup Butter or margarine, softened: 6 Tbsp Brown sugar, packed: 1 cup Cinnamon, ground: 2 tsp Nuts, chopped: 1 cup |
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Cream the shortening, sugar and vanilla thoroughly. Add the eggs one at a time, beating well after each addition.
Sift together flour, baking powder and soda. Add to the creamed mixture alternately with sour cream, blending after each addition. Grease a 10-inch tube pan and line the bottom with wax paper. Turn half the batter into the pan. Cream the softened butter with brown sugar and cinnamon. Add nuts and toss to make crumbly. Place half of the mixture over the first layer. Spread with the remaining batter and top with remaining nut mixture.
Bake at 350° for 30 to 40 minutes, or until the cake springs back when lightly touched.
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