Recipe: Peg's Sour Cream Coffee Cake

This recipe is one my mother used to make, although, truth be told, I think she got it from her sister, Mary.  At any rate, it's a keeper!

COFFEE CAKE

(printable recipe)

CAKE:
1/4 lb. (1 stick) butter or margarine
1 cup sugar
2 eggs
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 pint (8ozs.) sour cream
1 tsp. vanilla
TOPPING:
1/4 cup sugar
1 tsp. cinnamon
1/2 cup chopped nuts (optional)

 Beat the sugar and butter.   Add beaten eggs and beat well.  
Sift dry ingredients together.   Add alternately with sour cream.   Add vanilla. Beat well.
Pour half of the batter into a well greased bundt or angel cake pan.  
Mix topping and sprinkle half over batter.   Pour rest of batter into pan and sprinkle remainder of topping over top.
Bake in a preheated 350' oven for 45-60 mins.   Freezes well.   Tasty when warmed a few seconds in the microwave.  Recipe may be doubled.

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