Recipe(tried): Memere's Coffeecake (Swans-Down)

MEMERE'S COFFEECAKE

2 cups Swans Down Cake Flour
1 teaspoon baking powder
1 stick unsalted butter, softened
1 stick margarine, softened
2 cups plus 2 1/2 teaspoons sugar, divided use
3 large eggs
1 teaspoon pure almond extract
1 teaspoon vanilla
1 cup sour cream
1/4 teaspoon cinnamon

Preheat oven to 350 degrees F. Butter a 9-inch square baking pan.

In a large bowl sift together flour and baking powder.

In another large bowl with an electric mixer beat butter and margarine until light, about 2 minutes. Gradually beat in 2 cups sugar until combined well, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in almond extract and vanilla. Add flour mixture to butter mixture in batches alternately with sour cream, beginning and ending with flour mixture and beating until batter is blended well. Spread batter into prepared pan, smoothing top.

In a small bowl combine remaining 2 1/2 teaspoons sugar and cinnamon and sprinkle over batter.

Bake cake in middle of oven until a tester comes out clean, about 55 minutes.

Recipe from: Celebrate the Seasons with Swans-Down.