Recipe courtesy of a 1977 Farm Journal cookbook.
3/4 cup sugar
1 tablespoon melted butter
1 cup dairy sour cream
1 teaspoon vanilla
1-1/2 cups sifted flour
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup brown sugar, firmly packed
2 tablespoons flour
1/2 teaspoon cinnamon
2 tablespoons softened butter
Beat the egg with an electric mixer on medium speed until frothy. Add sugar and one tablespoon butter, beating until it's fluffy. Add the sour cream and vanilla and blend well.
Sift the dry ingredients and stir in the sour cream mixture. Blend well and then pour into a greased 8x8-inch square baking pan.
For the topping, combine the other dry ingredients and butter. Mix until crumbly. Sprinkle over the batter.
Bake at 375 degrees for 25-30 minutes. Makes six servings.