TOPPING:
1/3 c sugar
1/4 c brown sugar
2 t cinnamon
1/2 t nutmeg
1/2 t cloves
CAKE:
1 c sugar
1/2 c butter, softened
8 oz sour cream or plain yogurt
2 eggs
1 t vanilla
2 1/4 c flour
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1 c fruit, frozen (I usually use raspberries)
Preheat oven to 350 degrees. Mix struesel in a small bowl, set aside. Mix each cake ingredient in, one at a time, until well mixed (except fruit). Pour h1/2 batter into 2 greased bread pans. Sprinkle in fruit and half of the topping. Pour in the rest of the batter, top with the remaining topping. Bake for 45 minutes, serve warm.
