Kay Kay's Coffee cake & Chocolate Chip variation

I have made this for years and it always comes out very yummy..  There have been times I didn't have sour cream on hand so I did substitute sour Milk instead ( 2 Tbs white vinegar in a 1 cup measuring cup and add whole milk to equal 1 cup) There is a slight difference to the cake, but not very noticeable.

Sour Cream Coffee Cake

Preheat oven to 350 and grease a 9" bundt  or tube pan.
Crumb topping:
1/2 cup Flour
1/4 cup sugar (granutlated)
1/4 cup butter or margarine (softened)
*
In a small bowl combine the above ingredients and with a fork or pastry knife blend until mixture resembles course crumbs.


Cake batter:
3 Tbs Cinnamon**
1 1/2 cups sugar, divided
1/2 cup butter or margarine (1 stick)
2 cups flour
8 oz sour cream
2 large eggs
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla

In a small bowl combine 1/2 cup of sugar and 3 tbs cinnamon and set aside.

In a large mixing bowl add butter and sugar, beat with electric mixer on low till combined then on med/high to light and fluffy. Reduce to low and add flour, sour cream, eggs, baking powder, baking soda and vanilla, beat about 3 minutes or until well blended.

Spread half of the batter in prepared pan. Sprinkle with half of the cinnamon and sugar mixture. Spread remaining batter on top and then sprinkle the rest of the cinnamon and sugar mix along with the crumb topping, spread evenly.

Bake in oven for 50-55 min or until a tooth pick inserted comes out clean. Let cool for 10 min then remove from pan . Allow to cool before serving.

Chocolate chip variations:
Follow directions the same making slight adjustments below.
*Add 1/2 cup chocolate chips to crumb topping.
**Omit cinnamon and add 3 Tbs of unsweetened cocoa in its place.