Preheat oven to 350°F.

Spray the bottom and sides of a springform pan with cooking spray. Dust lightly with flour.

In a large bowl, cream together the butter and sugar until the mixture is light and fluffy. Beat in the eggs and fold in the sour cream. Add the vanilla, stirring to incorporate thoroughly. Sift remaining dry ingredients, then measure. Add them to the creamed mixture.

In a separate bowl, mix together the topping ingredients and set aside. Pour half of the batter into the prepared pan and sprinkle with half of the topping. Repeat with remaining batter. Bake approximately 1 hour, until a toothpick comes out clean. Serve warm or at room temperature.

Variatons:

To add color to your table, garnish top with fresh raspberries (approximately 1 cup).

This coffee cake may be made in a Bundt cake pan as well. Layer small amount of topping, then half of the batter, another layer of topping (as a filling) and remaining batter. Bake approximately 50 minutes or until a toothpick comes out clean.