The following coffee cake recipe, which is part of the "Ya Tibya Lublu" cookbook, was found by Christine Ebersole's mother in the Chicago Tribune around 1964.


½ cup shortening

¾  cup sugar

1 teaspoon vanilla extract 3 eggs

2 cups sifted flour

1 teaspoon baking powder

1 teaspoon baking soda

½ pint sour cream

6 tablespoons butter or margarine (softened)

1 cup firmly packed brown sugar

2 teaspoons cinnamon 1 cup chopped nuts


  1. Cream shortening and sugar; add vanilla.
  2. Add eggs one at a time, beating well after each.
  3. Sift flour, baking powder and soda together. Add a little at a time to creamed mixture, alternating with sour cream. Blend after each addition.
  4. Spread half of batter in 10-inch tube pan that has been greased and lined on bottom with waxed paper. 5. Cream butter, brown sugar and cinnamon together. Add nuts; mix well.
  5. Dot batter in pan evenly with half of nut mixture.
  6. Cover with remaining bat­ter. Dot with rest of mixture.
  7. Bake at 350 degrees for about 50 minutes. Cool cake 10 minutes; remove from pan. Makes 12 servings.