In this East Coast-style breakfast treat, a tender sour cream coffee cake is topped with a thick layer of cinnamon-scented streusel. Ingredients topping 1 cup (packed) dark brown sugar 1/2 cup sugar 1 1/2 tablespoons ground cinnamon 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, melted, warm 2 1/2 cups all purpose flour cake 2 1/2 cups all purpose flour 1 teaspoon baking soda 3/4 teaspoon baking powder 1/2 teaspoon salt 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 1 1/2 cups sugar 2 large eggs 1 1/3 cups sour cream 1 teaspoon vanilla extract Preparation topping Mix both sugars, cinnamon, and salt in medium bowl and whisk to blend. Add warm melted butter and stir to blend. Add flour and toss with fork until moist clumps form (topping mixture will look slightly wet). Set aside. cake Position rack in center of oven and preheat to 350°F. Butter 13x9x2-inch glass baking dish. Sift flour, baking soda, baking powder, and salt int
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