Sour Cream Coffee Cake

SOURCREAM COFFEE CAKE


INGREDIENTS:
CAKE:

8 PECAN HALVES (TOASTED)
1 CUP (2 STICKS) BUTTER (ROOM TEMP.)
2 CUPS SUGAR
2 EGGS (ROOM TEMP.)
2 CUPS SIFTED CAKE FLOUR
1 TSP. BAKING POWDER
1/8 TSP. SALT
1 CUP SOUR CREAM (ROOM TEMP.)
1/2 TSP. VANILLA

TOPPING:

1/2 CUP CHOPPED PECANS (TOASTED)
2 TBS. SUGAR
1 TSP. CINNAMON

PREHEAT OVEN TO 350 DEG. F. (325 DEG. FOR CONVECTION OVEN)

GENEROUSLY COAT A 12 CUP BUNDT PAN WITH BUTTER, PLACING A LITTLE EXTRA BUTTER IN EACH NOTCH OF THE PAN. PRESS A PECAN HALF IN EACH NOTCH.

CREAM 1 CUP OF BUTTER AND SUGAR IN A LARGE MIXING BOWL. BEAT IN THE EGGS. SIFT TOGETHER FLOUR, BAKING POWDER, AND SALT. ADD GRADUALLY TO THE CREAMED MIXTURE, BLENDING WELL. CAREFULLY FOLD IN SOUR CREAM AND VANILLA.

FOR TOPPING:
MIX CHOPPED PECANS WITH SUGAR AND CINNAMON. SPRINKLE 2 TBS. IN BOTTOM OF THE BUNDT PAN.
COVER WITH 1/3 OF THE CAKE BATTER. THEN SPRINKLE TOPPING OVER THE BATTER. THEN ALTERNATE BATTER AND TOPPING ENDING WITH TOPPING. BAKE UNTIL TOOTHPICK INSERTED IN THE THICKEST PART OF THE CAKE COMES OUT CLEAN. ABOUT 55-60 MIN.
COOL 10 MIN. IN THE PAN. THEN TURN OUT ONTO A RACK OR SERVING PLATE. BE SURE PAN IS CLEAN AND WELL BUTTEREDD TO PREVENT STICKING.