| Sour Cream Coffee Cake
Cake:
1 stick of margarine
1 cup of sugar
2 eggs
2 cups of flour
1 1/2 teaspoons of baking powder
1 teaspoon of soda
1/2 teaspoon of salt
1 cup of sour cream
1 teaspoon of vanilla
Topping:
3/4 cup of brown sugar
3/4 cup of chopped nuts
1 1/2 teaspoons of cinnamon
Glaze:
1/2 cup of powdered sugar
1 - 2 teaspoons of milk
Soften margarine, add sugar and blend well. Add eggs one at a time, beating well after each addition. Combine the flour, baking powder, soda and salt. Add to creamed mixture alternately with sour cream. Add vanilla. In a separate bowl combine all ingredients for topping. Grease and flour a 10 inch tube pan or a flat 12 x 8 inch cake pan. For flat pan pour half of batter in pan, sprinkle on half of topping mix and swirl with knife. Add remaining batter and top it with remaining half of topping mix. Bake at 350ºF. 35 - 40 minutes. If using tube or bundt pan divide batter in thirds. Place 1/2 batter, 1/2 topping, 1/3 batter, topping and 1/3 batter. Bake at 350ºF. 45- 60 minutes. Invert cake and add glaze, optional. If using tube or bundt pan glaze looks attractive on inverted cake, Test with a toothpick
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