STREUSEL COFFEE CAKE
Diane
Topping:
175 ml (3/4 cup) brown sugar
175 ml (3/4 cup) chopped nuts
5 ml (1 tsp) cinnamon
Batter:
500 ml (2 cups) all purpose flour
5 ml (1 tsp) baking powder
5 ml (1 tsp) baking soda
2 ml (1/2 tsp) salt
175 ml (3/4 cup) margarine
250 ml (1 cup) sugar
3 eggs
7 ml (1-1/2 tsp) vanilla
375 ml (1-1/2 cups) sour cream
Topping:
Combine all ingredients and set aside for later use.
Batter:
Combine flour, baking powder, soda and salt in a bowl. Stir well to blend. Cream margarine, sugar, eggs and vanilla. Beat until fluffy. Add dry ingredients alternately with sour cream - 3 dry - 2 liquid additions. Spread half the batter in a well-greased tube pan. Sprinkle in half the topping. Add the remaining batter and then the rest of the topping. Bake in 350F oven for 45 to 55 minutes or until toothpick or knitting needle comes out clean. Serve warm.