Sour Cream Steusel Coffee Cake

Well I think I am just about completely snowed out.  Really, we've had enough of this stuff already.  I just keep thinking spring, spring and spring!  Hopefully today's snow is the last of the season. The only good thing to come out of it is that I have been able to catch up on watching Sisters Wives and Mob Wives.  I am looking forward to warm weather and vow to never, ever complain that it is too hot outside. No way!  The only one that seems to enjoy it in this house is the dog and that's because he's still basically a puppy and it is something new.  He'll catch on.....

This is a really simple but delicious coffee cake. I think when I make this again I will add a layer of apples to it.  It's a basic keeper recipe that you can play with.  It's pretty foolproof so enjoy if you decide to make this. I found the original recipe here.

1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt

TOPPING

1/4 cup sugar
1/3 cup brown sugar
2 tsps cinnamon
1/2 chopped pecans (I omitted these)

In a large bowl cream butter and sugar until light and fluffy.  Beat in the eggs, sour cream and vanilla.  Combine the flour, baking powder, baking soda and salt; add to creamed mixture and beat until combined.  Pour half the batter in a 13 x 9 in baking pan.

In a small bowl combine topping ingredients;  sprinkle half of topping ingredients over batter.  Add remaining batter and topping.  Bake at 325 degrees F for 40 minutes or until toothpick inserted in center comes out clean.  Cool on a wire rack.