Sour Cream Coffee Cake

I have lots of recipes for coffee cake; I think my mother fostered my love for them with one she made often, when I was growing up. This is also her recipe, and my family loves it! I think my sons-in-law and grandsons would be happy if I just gave each of them one of these for Christmas or birthdays! It goes together easily, and then it vanishes quickly!


SOUR CREAM COFFEE CAKE


1 c. butter
1 c. sugar
2 eggs
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. sour cream
1 tsp. vanilla

Preheat the oven to 350 degrees. Cream together butter and sugar. Beat in the eggs thoroughly. Stir together flour, soda, and salt. Add this mixture and sour cream to the egg mixture. Add vanilla last.

Assemble the topping:

1/2 c. sugar
1/3 c. brown sugar
1 tsp. cinnamon
1 c. chopped pecans (optional)

Put half of the batter in a buttered baking dish, 9" x 13." Sprinkle this with
half of the topping mixture. Add the remaining batter and top with the

remainder of the topping mixture. Bake at 350 for 30 minutes.

DONNA'S NOTES: As you might expect, I reduce the sugar in this to 3/4 cup or less. I've made it with all whole-wheat pastry flour and with a combination of that and all-purpose flour; it always comes out wonderful.