TOPPING
1/2 c DARK BROWN SUGAR; PACKED
1/4 c ROLLED OATS
3/4 ts CINNAMON
1/4 c UNSALTED BUTTER; CUT UP
1/4 c PECANS; COARSELY CHOPPED
–CAKE–
1 c SUGAR
1/2 c SHORTENING
2 lg EGGS
1 c SOUR CREAM
1 ts VANILLA
1 2/3 c FLOUR
1 ts BAKING POWDER
1/2 ts BAKING SODA
1/2 ts SALT
PREHEAT OVEN 350 F. PAN SIZE: 9″ ROUND OR SQUARE TOPPING: MIX FIRST 3
INGREDIENTS IN MED. BOWL. ADD BUTTER AND RUB IN UNTIL MIXTURE RESEMBLES
COARSE CRUMBS. MIX IN NUTS. CAKE: CREAM SUGAR AND SHORTENING IN LARGE BOWL.
ADD EGGS 1 AT A TIMES, BEATING WELL AFTER EACH ADDITION. BEAT IN SOUR CREAM
AND VANILLA. SIFT FLOUR, BAKING POWDER, BAKING SODA AND SALT TOGETHER IN
BOWL. MIX DRY INGREDIENTS INTO SHORTENING MIXTURE. SPOON HALF OF BATTER
INTO PREPARED PAN. SPRINKLE WITH HALF OF TOPPING AND SWIRL INTO BATTER WITH
TIP OF KNIFE. SPOON REMAINING BATTER OVER. SPRINKLE WITH REMAINING TOPPING.
BAKE UNTIL TESTER COMES OUT CLEAN, ABOUT 40 MINUTES. COOL AND SERVE.
*BUTTER CAN BE SUBSTITUED FOR SHORTENING
Yields
8 Servings
