Sour Cream Coffee Cake

Directions

1. Cake: Grease a 9-inch spring-form pan, with tube or plain bottom inset. In a large bowl, cream the butter and 1 cup of the sugar. Add the eggs one at a time, beating well after each addition. Add the vanilla and sour cream; beat until creamy.
2. Add flour, baking powder, baking soda and salt in a separate bowl until mixed. Add to the flour mixture to the sugar mixture. Beat at low speed until creamy.
3. Streusel Topping: Combine 1/4 cup brown sugar, chopped nuts and cinnamon in a small bowl. Pour and spread half of the cake batter in the pan, sprinkle on half of the topping. Add the remainder of the cake batter and the balance of topping.
4. Cut through the batter with a knife to swirl. Bake at 350 degrees for 28 to 40 minutes or until a toothpick inserted in center comes out clean. Sprinkle with powdered sugar.
5. Cool 15 minutes. Remove side of pan and serve. *A Bundt pan may be used in place of the spring-form pan. Turn cake out onto a serving plate to serve.