Sour Cream Coffee Cake (microwave)
rec.food.cooking/Mary Victoria Parker (2002)

1/4 cup butter or margarine
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup dairy sour cream

Topping
1/3 cup brown sugar, firmly packed
2 tablespoons all purpose flour
1/2 cup chopped nuts
1/4 teaspoon cinnamon
1/8 teaspoon salt
2 tablespoons butter or margarine

Cream butter and sugar. Add eggs and vanilla; mix well. Sift together flour, soda, and baking powder. Add to creamed mixture with sour cream.

Set aside. Mix topping ingredients until crumbly. Spread half of batter in 8 inch micro proof cake dish. Sprinkle half of topping mix over batter.

Carefully spread remaining batter and sprinkle with all remaining topping.

Cook on bake Medium for 4 minutes. Rotate dish one quarter turn twice during cooking. Cook on Hi for 4 minutes, or until toothpick inserted in center comes out clean.

Let stand 3 minutes before serving. Serve coffee cake warm.