Cookie Crumb Coffee Cake

I stole this recipe from my mom's collection...we'll she knows I took it, so I guess it's not really stealing but she doesn't know that I want to keep it forever because it's so good.  It's such a great sour cream coffee cake recipe but I slightly modified it (when do I not change the recipe?) by adding crushed up Iced Oatmeal Cookies within the cake and on top of the cake.  The addition of the cookies adds an extra sweetness factor and a nice crunchy texture that goes well with the moist, soft cake.

Cookie Crumb Coffee Cake

20-30 crispy cookies, crushed up by hand (so you have both big and small pieces)
2 Cups all-purpose flour, sifted
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 Large eggs
1/2 Cup shortening
1 Cup white granulated sugar
1 tsp vanilla extract
1 Cup sour cream

1) Preheat oven to 350F and grease a 9" spring form pan
2) In a large bowl, mix together sifted flour, baking powder, baking soda, and salt
3) In a separate bowl, beat together eggs, shortening, sugar and vanilla until smooth
4) Separately add both the sour cream and flour mixture into the shortening mixture in two equal parts alternating.  (Add half of the sour cream first, then half of the flour mixture, then the remaining half of the sour cream, then add the rest of the flour mixture blending each time after adding each addition to the shortening mixture and until smooth.)
5) Evenly spoon half of the cake batter into the prepared pan, then sprinkle with half of the crushed cookies
6) Add the remaining cake batter on top of the crushed cookie layer evenly (the batter is a bit sticky but try your best to cover the cookie crumbs), then sprinkle the remaining cookie crumbs on top of the cake
7) Bake for 34-45min or until toothpick inserted into the cake comes out clean
8) Cool 10min before removing the cake from the pan, then enjoy!