Grandma Schmidt's Coffee Cake

A recipe sure to be kept in your family.

Directions:

Preheat oven to 350°. Coat a Bundt pan with cooking spray.
In a medium bowl, combine the streusel ingredients. Crumble together. Reserve.
In a large bowl, cream the shortening and sugar together. Whisk in the eggs, heavy whipping cream and vanilla.
In a large bowl, sift together the flour, baking powder, baking soda and salt. Stir into the creamed mixture. The batter will be thick.
Sprinkle 1/3 streusel mixture in the bottom of the Bundt pan, cover with 1/2 the batter mixture. Follow with 1/3 streusel mixture, remaining 1/2 of batter. Sprinkle with the remaining 1/3 streusel mixture.
Bake for 40-45 minutes. Allow to cool. Invert the pan, remove the coffee cake. Coffee cake may be displayed with either end up.
In a small bowl, combine the milk and powdered sugar. Stir until smooth. Drizzle the icing over the coffee cake.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen

Carlini Canola Cooking Spray

1/2 cup Baker’s Corner Brown Sugar

1/2 cup Southern Grove Chopped Pecans

1/2 cup Southern Grove Chopped Walnuts

1/4 cup Baker’s Corner All Purpose Flour

1/4 cup Countryside Creamery Unsalted Butter, room temperature

2/3 cup Carlini Pure Vegetable Shortening

1/2 cup Baker’s Corner Granulated Sugar

2 Goldhen Large Eggs

1/2 cup Friendly Farms Heavy Whipping Cream

2 teaspoons Stonemill Pure Vanilla

2 1/2 cups Baker’s Corner All Purpose Flour

3 teaspoons Baker’s Corner Baking Powder*

1/2 teaspoon Baker’s Corner Baking Soda

1/2 teaspoon Stonemill Iodized Salt

1/4 cup Friendly Farms 2% Milk

1 3/4 cups Baker’s Corner Powdered Sugar

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Prep Time:
15 minutes

Cook Time:
45 minutes

Total Time:
1 hour

Yields:
12 slices