Title: 1959 city school sour cream coffee cake
 Categories: Cakes, Brunch
      Yield: 8 Servings
 
    1 1/2 c  Cake flour
      1/2 c  Flour
        1 ts Baking soda
        1 ts Baking powder
      1/2 c  Butter
        1 c  Sugar
        1    Egg, lightly beaten
        1 ts Vanilla
        1 c  Sour cream
  
  ---------------------------TOPPING-------------------------------------

      1/4 c  Flour
      3/4 c  Brown sugar; packed
      1/4 ts Salt
        1 c  Chopped walnuts
      1/4 c  Butter
  
    All ingredients should be at room temperature. In bowl mix together
  flours, soda and baking powder.
    In another bowl cream together butter with sugar until fluffy and
  light. Add egg and vanilla and mix well. Add half of dry ingredients,
  mixing just until flour is blended. Blend in sour cream, then
  remaining dry ingredients.
    Spread half of batter lightly into a 10-inch tube pan. Sprinkle
  with half of Topping and spread with rmaining batter. Sprinkle with
  remaining Topping. Bake at 350 degrees 40 to 45 minutes.
    TOPPING: Mix together flour, sugar, salt and nuts. Add butter in
  small pieces. Rub in by hand until mixture is crumbly. Be careful not
  to overmix.
    Each serving contains about: 580 calories; 331 mg sodium; 85 mg
  cholestrol; 34 grams fat; 66 grams carbohydrates; 7 grams protein;
  .77 gram fiber.