ANGELA'S SOUR MILK COFFEE CAKE

INGREDIENTS

½ c. shortening or butter
2 eggs
1 c. sour milk (or milk + tsp lemon juice)
1/3 c. brown sugar
2/3 c. sugar
1 tsp. vanilla
1 tsp instant coffee
1 tsp. cinnamon
1 tsp. nutmeg
½ tsp. cloves
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/3 c. flour
½ c. golden raisins (optional)
topping
1/3 c. brown sugar
1/2 c. chopped nuts (optional)
1 tsp. cinnamon
½ tsp. nutmeg

COOKING DIRECTIONS

(If using fresh milk, add a teaspoon of lemon juice and let it sit for 15 minutes before using.) Cream together softened shortening and sugars. Blend together remaining ingredients except baking soda, baking powder, and salt. Mix on high speed for 2 minutes.

Add remaining ingredients; blend well. Pour into a well-greased and floured tube pan, or 9” round cake pan. Sprinkle on most of the topping; marble (swirl) it into the cake. Sprinkle on remaining topping for garnish.

Bake 45 minutes at 350 degrees. Remove from oven and let cool until cake is cool enough to handle. Remove from pan. Dust with a powdered sugar/cinnamon mix. Drizzle thin powdered sugar frosting over the top. For best results, serve warm with fresh coffee.