June 01, 2005

Sour Cream Coffee Cake

1 & 1/2 Cups Sugar
3/4 cup butter (softened)
1 teaspoon vanilla
2 eggs
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup (8 ounce) sour cream
1 cup chopped pecans (or walnuts)
1/3 cup brown sugar (firmly packed)
1 & 1/2 teaspoon cinnamon

Preheat oven to 350 degrees. Beat sugar, butter, and vanilla in a large bowl, with electric mixer on medium speed until light and fluffy. Add eggs 1 at a time, beating well after each egg. Mix flour, baking powder and baking soda. Add to sugar mixture alternating with sour cream beating until well blended after each addition. Mix pecans, brown sugar and cinnamon. Spoon half of this mixture into a greased 12 cup Bundt pan. Top with cake batter. Repeat layers. Bake 55 to 60 minutes or until toothpick comes out clean when inserted in the center. Cool 10 minutes. Loosen edges and invert cake on plate to finish cooling. Sprinkle with powdered sugar. Serve.