1/2 c. butter
1 c. sugar
2 eggs, unbeaten
1 c. dairy sour cream
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Beat butter and sugar until smooth. Mix in eggs, sour cream and vanilla and then mix in the remaining ingredients. Spoon half of the mixture into a well-greased 9 inch square pan or an angel food cake pan. Sprinkle half of the topping mixture (see the ingredients listed below for the topping mixture). Spoon on the remaining batter and sprinkle on the remaining topping. Bake at 350 degrees for 35 to 45 minutes.

TOPPING MIXTURE FOR TOP HAT COFFEE CAKE:

2/3 c. brown sugar (or less)
1 tbsp. cinnamon
1 tbsp. butter, melted
1 c. chopped pecans or walnuts

Mix the ingredients together with a fork.