1 cup sour cream
2 eggs
1 cup sugar
1 ½ cups all purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 tbsp brewed dark roast coffee
CRUMB TOPPING
½ cup all purpose flour
¼ cup brown sugar
¼ cup sugar
3 tbsp soft butter
Preheat oven to 350 degrees
Grease and flour 9 inch round cake pan
To make topping:
Blend topping ingredients, blend until mixed and crumbly
Make topping first, and set aside
To make cake:
Place eggs in bowl, whip until frothy
Add sour cream, mix until smooth and creamy
Thoroughly mix in sugar
Add flour, baking powder, baking soda, and salt and blend well
Pour into cake pan, sprinkle topping evenly over top of batter
Bake 18-20 minutes, or until springy and golden brown
Flip onto cooling rack, cool 30 minutes before serving
Note* This recipe make a very light and tender cake that will not cut