1/4 c. and 2 tbsp. sugar divided
1/2 tsp. ground cinnamon
1/4 c. chopped nuts
2 tbsp. butter
1 egg
1/2 tsp. vanilla
1/2 c. all purpose flour
1/4 tsp. baking soda
1/4 tsp. baking powder
1/8 tsp. salt
1/3 c. sour cream

In small bowl combine 2 tablespoons sugar, cinnamon and nuts. Set aside. Place butter in medium bowl. Microwave at low 15 to 30 seconds or until soft. Add remaining 1/4 cup sugar, egg and vanilla. Beat until light and fluffy. Mix in flour, baking powder, baking soda, salt and sour cream. Spread 1/2 inch in pan. Sprinkle with half of the sugar and cinnamon mixture. Spread with remaining batter. Sprinkle with remaining cinnamon sugar mixture. Increase microwave power to medium. Microwave 4 to 6 minutes or until light and springy to the touch, rotating every 2 minutes. Wrap and refrigerate any leftover coffee cake. Makes 1 coffee cake.