Sour Cream Coffee Cake

This is my Mom's recipe.  It's pretty much the go-to recipe for family functions.  I can remember making this for school many times - and my friends all loving it!  The recipe originates from that same HomeEc Cookbook . . . and then Mom has modified it to the following.

Sour Cream Coffee Cake
~ adapted from Mom's HomeEc Book

Cake:
1 stick butter
1 cup sugar
2 eggs
1/4 tsp salt
1 tsp vanilla
1 cup flour
1 cup whole wheat flour
1 tsp baking powder
1 tsp soda
1 cup light sour cream

Topping:
1/4 cup flour
1/4 cup whole wheat flour
1/2 tsp cinnamon
1/2 cup brown sugar
4 T butter

Cream butter, sugar and eggs.  Add remaining cake ingredients, mix well. Pour 1/2 batter into greased 9x13 pan. Add 1/2 of topping mixture.  Add remaining batter and sprinkle with remaining topping.  Bake at 350 for 35-40 minutes.

~ We like to under bake it just a smidge in our house . . . it tastes so much better when it's a little more ooeey and gooey!  Yes, we leave the edges of the cake and head for the center first!

~ Another confession is that we almost always double the topping.  Since we're being bad, why not go all out and be really bad!?!

~ As usual, all flour can be regular white flour and light sour cream is used in place of the original full fat variety.