Sour Cream Coffee Cake

Batter:

1 cup butter, at room temperature

1 1/4 cups sugar

2 eggs

1 cup sour cream

2 cups flour

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

1 teaspoon vanilla extract

Filling:

1 cup chopped pecans

1 1/4 teaspoons cinnamon

1 Tablespoon sugar

1 Tablespoon brown sugar

Icing:

1 Tablespoon melted butter

1 Tablespoon milk

1 teaspoon vanilla extract

1 cup powdered sugar

Tie on your apron.  Preheat oven to 350 degrees. Grease and flour a 10″ bundt pan and set aside.

Prepare filling by combining all ingredients in a small mixing bowl, and set aside. 

Prepare icing by combining all ingredients in a small mixing bowl.  Cover and set aside.

To prepare batter, cream butter and sugar in a medium-sized mixing bowl.  Add eggs and vanilla and beat well.  Blend in sour cream.  Add dry ingredients and blend well.

Spoon half of batter into prepared bundt pan and smooth out evenly.  Sprinkle filling over batter (reserving 1 Tablespoon for later use).  Add remaining batter, and smooth out evenly.

Bake for approximately 45 minutes, or until toothpick inserted into cake comes out clean.  Remove from oven and let sit in the pan for 5 minutes.  Turn out onto a cooling rack and let cool until warm, not hot.  Drizzle with icing and sprinkle with reserved Tablespoon of filling.  Serve warm or cooled.

Makes 8-10 servings.