JEWISH COFFEE CAKE

1 cup sour cream
1/2 tsp. baking soda
FOR THE TOPPING:
1/2 cup brown sugar
1/2 cup chopped nuts
1 tsp. cinnamon
FOR THE CAKE:
1 cup margarine, softened
1 cup sugar
2 eggs
1 tsp. vanilla
1 1/2 cups flour
1 1/2 tsp. baking powder

Mix sour cream and baking soda together; let stand 1 hour. Combine ingredients for the topping; set aside.

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Lightly grease a 9-inch layer cake pan.

Cream together margarine and sugar. Add eggs and vanilla; beat well. Add sour cream mixture. Stir in flour and baking powder; beat well. Pour half the batter into the prepared pan, then spread half the topping over batter. Add rest of the batter then rest of the topping.

Bake at 350 degrees F for 40 minutes.