Sour Cream Coffee Cake

"mmm-marvelous. A company welcome. Best served warm."

1/2 cup Butter or Hard Margarine, softened
3/4 cup Sugar
3 Large Eggs
1 tsp. vanilla

2 cups flour (I used 1 cup white and 1 cup whole wheat)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

1 cup Low-fat sour cream

Crumb Mix:
1 cup brown sugar, packed
2 tsp. cinnamon
6 Tbsp. butter or hard margarine, softened

3/4 cup chopped walnuts or pecans, optional

Cream butter and sugar together in bowl. Beat in eggs, 1 at a time. Add vanilla. Mix.
Stir flour, baking powder/soda and salt in separate bowl.

Add flour mixture to batter in 3 additions, alternately with sour cream in 2 additions, beginning and ending with flour mixture.

Crumb Mix: mix brown sugar, cinnamon and butter until crumbly.

Add nuts. Stir well. Spread 1/2 batter in greased 10inch tube pan (I use bundt pan). Sprinkle with 1/2 of crumb mixture. Drop remaining 1/2 batter by small spoonfuls over top. Smooth as best you can. Sprinkle remaining 1/2 crumb mix over top. Bake in 350* oven for about 45minutes, until wooden pick inserted in center comes out clean.

Taken from Company's Coming "Breakfasts and Brunches" by Jean Pare, page 13