This is a very good coffee cake as is, but I spread leftover cranberry sauce* in the middle layer which makes it even better.
Topping (stir together first)
1/2 cup sugar
1/3 cup brown sugar
1 tsp cinnamon
1 cup chopped pecans
Batter:
1 cup butter (recipe calls for half butter, half margarine)
1 cup sugar
2 eggs
2 cups flour (sifted)
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
1 tsp vanilla
Cream butter and sugar, add eggs. Alternate flour and sour cream and add vanilla.
Put half of batter in a greased 9×13 pan. The batter is stiff – you need to drop by spoonfuls and gently spread the batter. Sprinkle with half the topping and if adding cranberry sauce or other fruit, spread it over the batter now. Drop spoonfuls of the remaining batter on top and sprinkle with the remaining topping.
Bake 35 to 40 minutes in a preheated 350° oven.
* I make a basic whole berry cranberry sauce – water, sugar, whole berries boiled together until the berry’s skin breaks.