Sour Cream Coffee Cake

Topping

1 cup flour

1/2 cup sugar

1/2 cup (1 stick) butter

Batter

1/2 cup (1 stick) butter, room temperature

1 cup sugar

1 egg

2 cups flour, sifted

1 tablespoon powdered sugar

1 teaspoon baking soda

1 cup sour cream

1 teaspoon vanilla extract

Glaze

1 cup powdered sugar

1-2 tablespoons milk or water

Heat oven to 350 degrees. Grease and flour a jelly roll (151/2-by-101/2-inch) pan.

For the topping: With a pastry blender or two forks combine flour, sugar and butter until crumbly. Set aside.

For the batter: Cream together butter, sugar and egg.

In a separate bowl combine flour, powdered sugar and baking soda. Add dry ingredients to creamed mixture alternately with sour cream. Stir in vanilla.

Spread batter into prepared pan and sprinkle topping evenly over the top. Bake 20 minutes or until light brown around edges and toothpick comes out clean. Let cool about 20 minutes.

For the glaze: In a medium bowl beat together powdered sugar and milk, adding enough liquid so you can drizzle it over cooled cake.

Serves 24 to 36.