Ingredients

• 1/4 cup butter or margarine 
• 1/2 cup sugar 
• 2 eggs 
• 1/2 teaspoon vanilla extract 
• 1 1/2 cups flour 
• 1/2 teaspoon baking soda 
• 1/2 teaspoon baking powder 
• 1/2 cup dairy sour cream 

• 1/3 cup brown sugar, firmly packed 
• 2 tablespoons all purpose flour 
• 1/2 cup chopped nuts 
• 1/4 teaspoon cinnamon 
• 1/8 teaspoon salt 
• 2 tablespoons butter or margarine 

Cream butter and sugar. Add eggs and vanilla; mix well. Sift together flour, soda, and baking powder. 
Add to creamed mixture with sour cream. Set aside. Mix topping ingredients until crumbly. 
Spread half of batter in 8 inch micro proof cake dish. Sprinkle half of topping mix over batter. 
Carefully spread remaining batter and sprinkle with all remaining topping. Cook on bake Medium for 4 minutes. Rotate dish one quarter turn twice during cooking. Cook on Hi for 4 minutes, or until toothpick inserted in center comes out clean. Let stand 3 minutes before serving. Serve coffee cake warm. 

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