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Sour Cream Coffee Cake


1 cup (2 sticks) margarine
1 cup sugar
4 eggs
1 teaspoon vanilla
3 cups flour
1 teaspoon baking soda
1 cup tofutti sour cream

½ cup sugar
½ cup brown sugar
1 teaspoon cinnamon

Preheat oven to 350 degrees. Cream margarine and sugar until fluffy. Add eggs and mix well. Stir in vanilla. Mix baking soda into sour cream. Combine dry ingredients. Add flour mixture and pareve sour cream alternately to egg mixture, beginning and ending with the dry ingredients. Do not overbeat. Pour half of batter into greased 10-inch bundt pan. Combine topping ingredients and pour ¾ of mixture over batter in pan. Add rest of batter and cover with rest of topping. Bake for 50 minutes or until cake tests done. Cool in pan before removing.