Jewish Sour Cream Coffee Cake

Ingredients Batter Ingredients Topping
2 sticks of butter 2 Tbls cinnamon
2 cups of sugar 1/2 cup brown sugar
2 eggs 1/2 cup nuts (I like pecans)
1 cup of Sour Cream
1 tsp vanilla
2 cups flour
1/4 tsp salt
1 tsp baking powder

Mix ingredients for topping in separate bowl.

For the dry mixture, mix in a separate bowl:
Flour, salt and baking powder

Cream butter and sugar. Add eggs one at a time and then the vanilla.

Alternate adding the dry mixture (not topping) with sour cream into the creamed butter.

Pour 1/2 mixture into tube or bunt pan. Sprinkle evenly 1/2 of the topping. Add remainder of batter and finish with rest of topping.

Cook at 350 degrees for one hour or until sides separate. I found that 45 minutes was enough for me, so keep an eye on it. Use a toothpick to test doneness.