Sugar-Top Coffee Cake

1 Egg
3/4 C. Sugar
1 Tbsp. Melted Butter
1 C. Sour Cream
1 tsp. Vanilla
1 1/2 C. Flour
2 tsp. Baking Powder
1/4 tsp. Baking Soda
3/4 tsp. Salt
Brown Sugar Topping

1. Beat egg until frothy; beat in sugar and butter. Cream until light and fluffy. Add sour cream and vanilla; blend well.
2. Sift dry ingredients together; add the sour cream mixture. Blend well. Pour into a greased 8 inch square pan. Sprinkle with Brown Sugar Topping.
3. Bake in 375 degree oven for 25 to 30 minutes, or until cake tests done. Serve warm. Makes 6 servings.

Brown Sugar Topping: miX 1/2 C. brown sugar, firmly packed, 2 Tbsp. flour, 1/2 tsp. ground cinnamon and 2 Tbsp. softened butter until crumbly. 

Farmer Journal's Country Cookbook, Ed. Nell B. Nichols, 1972, Sugar-Top Coffee Cake, p. 258.