Mom'S Sour Cream Coffee Cake

• Batter
• 1/2 cup (one stick) softened butter
• 3/4 cup granulated sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups flour (all-purpose)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup sour cream
• 'Topping'
• 3 tablespoons butter, softened
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/2 cup chopped pecans

1. Preheat oven to 350 degrees
2. For batter: Cream together butter and sugar until fluffy. Stir in vanilla. Add in eggs, one at a time, beating after each is added.
3. Sift together flour, baking powder & baking soda.
4. Add 1/3 of dry ingredients to butter mixture and mix in. Add about 1/3 of sour cream to batter and mix well. Continue alternating flour mix and sour cream until all is combined and smooth
5. In a separate bowl, mixt together 'topping' ingredients. Note: original recipe called for double (1 full tsp.) this amount of cinnamon. Increase to 1 tsp. to taste, if desired.
6. Butter well a 10 inch tube or bundt pant. Spread 1/2 of the batter evenly in the pan. Dot the batter evenly with 1/2 of the nut mixture. Cover with remaining batter and top with remaining nut mixture.
7. Bake about 50 minutes. Toothpick should come out clean of batter. Cool 10 minutes and remove from pan.

batter, butter, sugar, eggs, vanilla, flour, baking powder, baking soda, sour cream, butter, brown sugar, cinnamon, pecans

Taken from food52.com/recipes/9052-mom-s-sour-cream-coffee-cake (may not work)