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Ingredients

½ cup shortening 1 cup white sugar 2 eggs 1 (8 ounce) container sour cream 1 teaspoon vanilla extract 2 cups all-purpose flour 1 ½ teaspoons baking powder 1 teaspoon baking soda ¼ teaspoon salt ½ cup brown sugar 2 teaspoons ground cinnamon

Nutrition Info

229 calories carbohydrate: 32.2 g cholesterol: 29.5 mg fat: 10.2 g fiber: 0.6 g protein: 2.9 g saturatedFat: 3.7 g servingSize: - sodium: 167.3 mg sugar: 19.3 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Beat in the flour mixture, just until incorporated. Pour half of batter into prepared pan. In a small bowl, combine brown sugar and cinnamon. Sprinkle half of mixture over batter. Add remainder of batter and sprinkle with rest of topping. With the tip of a knife, swirl lightly through the batter.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

1 - 10 inch tube pan

Granny 's famous coffee cake, light and moist and swirled with cinnamon.