Merk’s Bundt Coffee Cake from 1963
1/2 cup shortening
3/4 cup sugar
1 teaspoon vanilla extract
3 eggs
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 pint commercial sour cream
6 tablespoons butter, softened
1 cup brown sugar, firmly packed
2 teaspoons cinnamon
1 cup chopped nuts
Cream shortening, sugar and vanilla thoroughly.
Add eggs, one at a time, beating well after each addition.
Sift flour, baking powder and soda together. Add
to creamed mixture, alternately with sour cream,
blending after each addition. Spread half of batter
in 10-inch tube (bundt) pan that has been greased well.
Cream butter, brown sugar and cinnamon together.
Add nuts; mix well. Dot batter in pan evenly with half of
butter/nut mixture. Cover with remaining batter. Dot with
remaining butter/nut mixture.
Bake at 350F. about 50 minutes.
Cool cake 10 minutes; remove from pan.
Source: Miami News, This Week Sunday magazine, Jun 9, 1963