Sour Cream Coffee Cake

This came from a magazine I browsed through while in Hawaii. As soon as I got home I made it and was really pleased. This cake can be made ahead of time and reheated at 250 degrees for 7-10 minutes.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• CAKE

• 1 1⁄2 cups butter (softened)
• 2 1⁄4 cups sugar
• 3  whole eggs
• 1 1⁄2 cups sour cream
• 3  cups flour
• 3⁄4 teaspoon baking soda
• 2 1⁄2 teaspoons baking powder
• 1  teaspoon vanilla

• TOPPING

• 1  cup sugar
• 1⁄4 cup cinnamon
• 1⁄2 cup  nuts, chopped, of your choice (optional)

Directions

1. Mix all topping ingredients together and set aside.
2. Heat oven to 350 degrees.
3. Place butter, sugar & eggs in a mixing bowl.
4. Mix on medium-high until creamed through, about 8 minutes.
5. Continue to mix and add the sour cream and vanilla.
6. Slowly add in the dry ingredients until everything is incorporated.
7. In a well-oiled, 9-inch by 11-inch baking pan, spread half of the batter in an even layer.
8. Place half of the cinnamon-sugar topping in an even layer over batter.
9. Place remaining batter on top of the cinnamon-sugar mixture.
10. Sprinkle the remaining cinnamon-sugar mixture on the top layer of batter.
11. Bake at 350 degrees for 40-45 minutes, or until toothpick comes out clean.
12. Cool at room temp., cut and serve while warm.