Sour Cream Crumb Cake and Friendly Friday!

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This is a really moist yummy cake. I made it for breakfast. Next time I think I'll double the filling part, you just can't have to much of this crumby goodness! I've said it before, frosting for breakfast, yum!

Sour Cream Crumb Cake

2 cups sugar
1 cup butter,room temperature
2 eggs
1 cup sour cream
2 cups flour
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1 teaspoon vanilla

Filling:

1/3 cup flour
1/2 cup brown sugar
2 tablespoons butter, room temperature
1 1/2 teaspoon cinnamon

Glaze

1 cup powdered sugar
1-2 tablespoons milk
1/2 teaspoon vanilla

Heat oven to 350. Spray a 9x13 pan with Pam. Whisk all the dry ingredients in a bowl.

Cream together butter and sugar. Add eggs, sour cream, and vanilla. Add dry ingredients. And mix well, then spread half of the batter into the pan. Sprinkle with half of the filling mixture. Top with the remaining batter, spreading to cover the mixture, don't worry if some peeks through. Sprinkle with the remaining filling mixture.

Bake for 35-40 minutes, until lightly golden and toothpick comes out slightly crumby.

Mix the glaze ingredients together. Drizzle over the warm cake.

Let cool 10 minutes. This cake is good hot, warm or cold!