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Crumb Top Streusel Coffee Cake

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My grandfather ate with this fork!
Antique Walnut & Pewter Fork circ. 1880 Bohemia
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Recipe by: Chef John V., A Good Cooking Recipe!

History: This type of cake originated in Eastern Europe and became a popular cake with coffee. Probably everyone's Grandmother had a recipe for one.

Description: Traditional Crumb Coffee Cake

Serving size: 8-13

Preparation time: about 1 hour and 15 minutes

Amount/Measure/Ingredient:

1/2 cup Crisco
1/4 cup butter, unsalted
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla 
4 eggs, large
2 cups flour, sifted
2 tablespoons cornstarch, sifted with the flour
2 teaspoons baking powder, sifted with flour
1 teaspoon baking soda, sifted with flour
1 cup sour cream
8 tablespoons butter, unsalted and softened
1 cup brown sugar, packed
2 teaspoons cinnamon
1 cup almonds, chopped fine

Preparation:

Preheat oven to 350° F. Oil and flour a 10 inch tube or bundt pan. Cream the shortening, butter, sugar and vanilla until light and fluffy, using a mixer. Add the eggs one at a time, scraping the bowl after each addition. Sift the flour, cornstarch, baking powder and baking soda. Add to the creamed mixture, alternating with the sour cream, folding each addition in well. Place half the batter in the pan. Combine the softened butter with the brown sugar, cinnamon, and almonds. Sprinkle the first layer of batter with half of this mixture. Add the remaining batter and top with the rest of the sugar nut mixture. Bake for 50 to 60 minutes. Cool for 15 minutes and then remove from the pan. Serve at room temperature.

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