Sour Cream Coffee Cake

So good, you'll want to eat it for breakfast!

Batter:
1 cup butter (or margarine)

1 1/4 cups sugar

2 eggs

1 cup sour cream

1 tsp vanilla

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Topping: (mix and set aside)
Mix 3/4 cup brown sugar (packed) with 1 1/2 tsp cinnamon & 3/4 chopped walnuts.

Preheat oven: to 350 degrees

1. Cream butter and sugar; beat eggs in one at a time.

2. Stir in sour cream and vanilla.

3. Add flour, baking powder, soda & salt. Stir to moisten.

4. Pour HALF of the batter into a greased 10" angel food tube pan.

5. Sprinkle HALF of the topping mix onto the batter in the pan.

6. Pour remainder of batter into the pan and cover with remainder of topping.

7. Bake about 45 minutes until an inserted toothpick comes out clean.

LET STAND for 20 minutes before inverting onto a cake plate.

Wonderful flavour and great ingredients make a moist cake you'll be proud to serve family & friends. I have made it with and without the nuts; depends who I'm serving it too (some of my family is nuttier then others!)

An angel food tube pan is preferred for this recipe, however it is possible to use a 9x13" greased pan.