Sour Cream Jubilee Coffee Cake

An all occasion favorite served at breakfast or for a coffee break.
Easily doubled.

½ cup butter or margarine
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups sifted flour
1 tsp. baking soda
1 tsp. baking powder
1 cup sour cream

Topping:
½ cup chopped nuts
1 tsp. flour
½ cup sugar
1 tsp. cinnamon

Mix chopped nuts with 1 tsp. flour, cinnamon and ½ cup sugar. Set aside.

Cream butter and sugar. Add eggs and vanilla. Sift together flour, baking soda and baking powder. Add the flour mixture to the butter mixture, alternating with sour cream. Pour half the batter into greased and floured angel food cake pan. Sprinkle half of topping mixture over batter. Add rest of batter and sprinkle with remaining topping mixture. With knife, stir batter to give it a marble effect.

Bake at 350 for 40 minutes or until nicely browned.

Recipe from Giovina DellaPietra.