Bev, I just tried this recipe last week for a brunch. It has three variations
as well. Everyone loved it...and if you have the same blizzard today as we
have here in Nfld., it'll definitely warm you up!! Enjoy!!

Cinnamon Streusel Sour Cream Coffee Cake

1/2 CUP BUTTER, SOFTENED
1 CUP GRANULATED SUGAR
2 EGGS
1 TSP. VANILLA
2 CUPS ALL PURPOSE FLOUR
1 TSP. BAKING POWDER
1 TSP. BAKING SODA
1/2 TSP. SALT
1 CUP SOUR CREAM

Streusal:
2/3 CUP CHOPPED NUTS (any type)
1/2 CUP PACKED BROWN SUGAR
1 TSP. CINNAMON

Grease 9 inch springform or 10 inch bundt pan; set aside
Streusel: In large bowl, beat butter with sugar until fluffy. Beat in eggs,
1 at a time; beat in vanilla. Stir together flour, baking powder, baking soda
and salt. add to butter mixture alternately with sour cream, making 3
additions of dry ingredients and 2 of sour cream. Spread half of the batter in
prepared pan; sprinkle with half of the streusal. Spread remaining batter over
top, then remaining streusel. Bake in centre of 350 F oven for 50-55 minutes
or until cake tester inserted in centre comes out clean. Let cake cool in pan
on rack for 5 minutes. Remove side of pan; Serve cake warm or cool. makes 8-10
servings.

VARIATIONS:

Raspberry Cinnamon Streusel: Scatter 2 cups of raspberries over first layer of
streusel.

Chocolate Chip Streusel Sour Cream Coffee Cake: Omit cinnamon; reduce nuts to
1/2 cups. Add 2/3 cup mini chocolate chips

Orange Cinnamon Streusel Sour Cream Coffee Cake: Add 2 Tbsp. grated orange rind
to batter.