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Recipe: Mother’s Day Brunch Coffee Cake (Merk’s)

May 7, 2017

I love brunch. We didn’t do brunch growing up, but once I moved to St. Louis, I discovered it was a “thing,” especially for Mother’s Day and I realized what a hole there had been in my life!

That said, we did do coffee cake, and Merk’s with cinnamon and nuts and brown sugar… OMG good and perfect for any brunch, especially a Mother’s Day brunch.

I wish I knew more about the history of this recipe. All I could find was a mention of it being credited to a woman named Milli Merk and being popular in the 1940’s and 1950’s. If you know more, share!

coffeecake

Note: the above is a generic coffee cake image. Baked in the tube pan it should be higher and my Merk’s Coffee Cake doesn’t have a sugar glaze… although you could certainly go for broke in the calorie department and add one. 🙂

Merk’s Coffee Cake

 

 

  • 1/2 cup shortening
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 pint sour cream
  • 6 tablespoons butter
  • 1 cup firmly packed brown sugar
  • 2 teaspoons cinnamon
  • 1 cup chopped nuts

Cream shortening, sugar and vanilla well. Add eggs one at a time and beating in between.

Sift flour, baking powder and baking soda together. Alternate adding flour mixture and sour cream to creamed sugar mixture, mixing after each until all combined and mixed well.

Grease a  10 inch tube pan and line the bottom with waxed paper.  Spread half of the batter into the pan.

Cream butter, brown sugar and cinnamon together. Add nuts and mix well. Drop 1/2 of this in dots onto batter in tube pan. Pour remaining cake batter on top of dots. Dot remaining brown sugar mixture on top.

Bake at 350 degrees about 50minutes. Cool cake for 10 minutes before removing from pan.

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