Sour Cream Coffee Cake

My cousin K is allergic to dairy, so E picked up some sour cream substitute before K and her husband came over for brunch this weekend. But it turns out that its main ingredient was coconut, which K is also allergic to. So we improvised with soy milk, and I found this recipe online (adapted slightly) as a way to use some of the faux sour cream. It's delicious, and the house smells like baking.

Cake:
1 c. sour cream
1 t. baking soda
1/2 c. butter, softened
1 c. sugar
2 eggs, beaten
1 t. vanilla
1 3/4 c. flour
2 t. baking powder

Topping:
1/2 c. brown sugar
2 t. cinnamon

Preheat oven to 350.

Grease and flour an 8 x 8 pan. Combine sour cream and baking soda in a bowl, mix to blend. Set aside (it will double in bulk). Cream butter and sugar. Add eggs and vanilla, mix well. Combine flour and baking powder in a bowl. Alternately mix in portions of the flour mixture and the sour cream mixture to the batter, ending with flour.

Spread half of the batter in the pan. Sprinkle with half of the topping mixture. Cover with remaining batter. Sprinkle with the rest of the topping mixture.

Bake for 25 minutes.