Grandma Kittty's Jewish Coffee Cake

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I will always remember this coffee cake.  It was always so good.  The cake itself was always moist and so flavorful, almost to the point of being a bit rich.  I loved it.  I also rember the crumble-type topping on it.  This was a topping where you lick your finger, and smash into your plate, just to get the last crumbs of the cake and the topping.

What you need:

Cake Batter:

  - 1/2 Cup Butter

  - 1 Cup Sugar

  - 3 Eggs

  - 2 Cups Flour

  - 1 tsp Vanilla

  - 1 Cup Sour Cream

  - 1 tsp Baking Soda

  - 1 tsp Baking Powder

  -1/8 tsp Salt

Topping:

  - 3/4 Cup Brown Sugar (Packed)

  - 2 Tbsp Soft butter

  - 2 Tbsp Flour

  - 1 tsp Cinnamon

  - 1/2 Cup Chopped Nuts. (Optional.  Walnuts or Pecans are best)

What you do:

Cake Batter

     - Preheat oven to 350 degrees.

     - Grease and flour a Tube, or Loaf pan (8 inch pan preferred)

     - Cream together the Butter and sugar together (this is an important step.  How To here.)

     - Add the eggs and continue to beat.

     - Add the rest of the ingredients and mix well.

Topping:

     - Mix together all of the ingredients ina bowl, with a fork.  (Result should be crumbly)

For Baking

     - To your baking pan, add about half of the batter and then sprinkle in about half of the topping

     -  Add the rest of cake batter and then spinkle on the remaining topping.

     - Place on the center rack of the oven and bake at 350 for about 40 minutes.