Coffee Cake

This recipe is straight out of the The Joy of Cooking (the cookbook I recommended you all own) and executed by Anne (thanks dear).
I share the authors' sentiment that putting nuts on top turns cake into a suitable breakfast food. The streusel topping is wonderful, but the cake by itself is also a great recipe for a basic yellow cake.
I think coffee cake is a perfect breakfast treat for a morning when you have a little extra time.

Prepare the streusel topping by mixing together
2/3 cup flour
2/3 cup chopped pecans
2/3 cup brown sugar
5 tbsp. of butter (melted)
1 tsp. of cinnamon
1/4 tsp. salt


For the cake,
Preheat the oven to 350 and grease a 13 x 9 inch pan or two 8 inch rounds
Whisk together:
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

In another bowl, combine:
1 1/4 cups sour cream or yogurt
1 tsp. vanila

in another bowl, beat on high speed for 4 minutes:
1/2 stick butter
1 cup sugar
Then beat in:
two eggs

Ad 1/3 of the flour mixture and start mixing on low, then add half the sour cream mixture, then another third of the flour, then the other half of the sour cream and the last of the flour. Pur the batter in the pan(s) and spread it smooth, then sprinkle the streusel on top and bake for 25-30 minutes (until a toothpick comes out clean).