COFFEE CAKE
3/4 c. sugar
1/2 c. butter, softened
1 tsp. vanilla
3 eggs
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/8 tsp. salt
1 c. dairy sour cream

FILLING AND TOPPING:

1 1/4 c. firmly packed brown sugar
1 c. chopped walnuts
2 tsp. cinnamon
3 tbsp. butter, melted

Heat oven to 350 degrees. Grease and lightly flour 10 inch tube pan. In large bowl beat sugar and 1/2 cup butter until light and fluffy. Add vanilla and eggs; mix well. Lightly spoon flour into measuring cup; level off.

In small bowl, combine flour, baking powder, baking soda and salt. Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture.

In small bowl combine filling and topping ingredients; mix well. Spread half of batter in prepared pan; sprinkle with half the brown sugar mixture. Repeat with remaining batter and brown sugar mixture. Bake at 350 degrees for 35-40 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 15 minutes. Invert onto large plate or cookie sheet; then invert again onto serving plate, streusel side up. 16 servings.