Sour Cream Coffee Cake

TOPPING:
 

3/4 Cup Flour

 

3/4 Cup Brown Sugar

2 tsp Cinnamon

4-5 TB Tb butter-melted

BATTER:

3 Cups All Purpose Flour

1 and 1/2 tsp Baking Powder

1 and 1/2 tsp Baking Soda

1/2 tsp Salt

3/4 Cup softened Butter (Do NOT substitute with veggie oil as it changes the soft texture of the cake)

1 and 1/2 Cup sugar

3 eggs

1and 1/2 Cups Sour Cream

2 tsp Vanilla

GLAZE - optional mix until smooth, drizzle on cake.

1/2 Cup Butter
2 Cups 10X Sugar
1 tsp Vanilla
1-2 TB Milk.

Preheat oven to 350 degrees.

Grease and flour tube pan.

Mix strusel topping and set aside.

Cream together butter and sugar with a mixer, then add eggs, vanilla, sour cream.

Mix b. soda, b. powder and salt into flour and stir the flour mixture into the wet ingredients. Mix well but do not over beat. This makes a thick batter.

Now spread half the batter in a greased tube an, and sprinkle on 1/2 the streusel topping.  Now repeat with the other half of the batter and topping.

Bake at 350 degrees for 1 hour or until done when tested with knife or toothpick.