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Category   Desserts - Breads
Sub Category   None

1/2 c. butter or margarine
2/3 c. sugar
3 eggs, at room temperature
1 1/2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 c. sour cream
1 c. firmly packed dark brown sugar
2 tsp. ground cinnamon
1 c. walnuts or pecans, finely chopped (optional)
4 Tbs. butter or margarine, chopped

Preheat the oven to 350 degrees. Line the bottom of a 9 inch square cake pan with waxed paper and Pam spray the paper. To make topping, place the brown sugar, cinnamon and nuts in bowl. Mix with your fingertips, then add the butter and continue working until the mixture resembles coarse crumbs. Cream the butter or margarine with an electric mixer until soft. Add the sugar and continue beating until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. In another bowl, sift the flour, baking soda and baking powder together three times. Fold the dry ingredients into the butter or margarine mixture in three batches, alternating with the sour cream. Fold until blended after each addition. Pour half of the batter into the prepared pan and sprinkle over half of the topping. Pour the remaining batter on top and sprinkle over the remaining topping. Bake for 60-70 minutes, until browned.
Allow to stand for 5 minutes, then unmold and transfer to a wire rack to cool.

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You can add this SOUR CREAM STREUSEL COFFEE CAKE recipe to your own private DesktopCookbook.


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