Mimi's Sour Cream Coffee Cake

This is a yummy coffee cake if you like a cinnamon one with a crumb topping. This bakes in a 9x13 pan or one bread pan. If you want to you may double the recipe and make two bread pans. If you do it in a bread pan, it may take a little longer to bake. The instructions are for a 9x13. I usually double it and bake it in two bread pans. One to eat and one for the freezer.

• Ready In: 50 mins
• Yields: 12 pieces

Ingredients

• COFFEE CAKE

• 3⁄4 cup sugar
• 1⁄2 cup butter
• 2  eggs
• 1  cup sour cream
• 2  cups flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  teaspoon vanilla

• CRUMB TOPPING

• 1⁄2 cup sugar
• 1⁄2 cup walnuts (chopped)
• 1 1⁄2 teaspoons cinnamon

Directions

1. Cream the butter and sugar till light and fluffy.
2. Add the eggs.
3. Add the rest of the ingredients and beat till light and fluffy.
4. Grease a 9x13 pan and spread one-half of the mixture in the bottom (see note below).
5. Add half of the topping.
6. Add the rest of the batter and spread carefully.
7. Sprinkle the rest of the topping on top.
8. Bake 350 degrees for about 25-30 minutes----for two bread pans you will need more time---about 30-40 minutes.
9. NOTE: If you do it in a bread pan, put one-third of the batter in the bottom of the pan, then one-third of the cinnamon mixture and so on until you have three layers. Yummmmy!