This Coffee Cake is Delicious

Neighbor Susan Abernathy's mother's recipe.

Sour Cream Coffee Cake
Topping:
1/2 c. light brown sugar
2 T. flour
2 T. melted butter
2 t. cinnamon
Batter:
1/2 c. room temperature butter
3/4 c. sugar
2 eggs beaten together
2 c. flour mixed with 3/4 t. double-acting baking powder
1 c. sour cream mixed with 1 t. baking soda
1 t. vanilla
Preheat oven at 350. Make topping first and set aside. Mix sour cream and baking soda and set aside to rise while making rest of batter. In a large bowl, beat butter until creamy. Slowly add sugar while beating. Add eggs and beat until well mixed. Add the flour/baking powder mixture alternately with the sour cream/baking soda mixture and beat just enough to incorporate after each addition. Do not overbeat at this stage. Add vanilla.
Pour half of batter into buttered 8” or 9” square baking pan. With hands, crumble half of the topping on this layer. Spread remaining batter, which is a little difficult because it’s sticky. Crumble remaining topping on top. Bake 45-55 minutes at 350.