Moist Sour Cream Coffee Cake

• 1-1/2 cups granulated sugar
• 3/4 cup (1-1/2 sticks) butter or margarine, softened
• 1 tsp. vanilla
• 2 eggs
• 2 cups flour
• 1 tsp. CALUMET Baking Powder
• 1/2 tsp. baking soda
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 cup PLANTERS Chopped Pecans
• 1/3 cup firmly packed brown sugar
• 1-1/2 tsp. ground cinnamon

1. Preheat oven to 350F.
2. Beat granulated sugar, butter and vanilla in large bowl with electric mixer on medium speed until light and fluffy.
3. Add eggs, 1 at a time, beating well after each addition.
4. Combine flour, baking powder and baking soda.
5. Add to sugar mixture alternately with the sour cream, beating until well blended after each addition.
6. Mix pecans, brown sugar and cinnamon.
7. Spoon half of the pecan mixture into greased 12-cup fluted tube pan or 10-inch tube pan; cover with half of the cake batter.
8. Repeat layers.
9. Bake 55 min.
10. to 1 hour or until toothpick inserted near center comes out clean.
11. Cool 10 min.
12. on wire rack.
13. Loosen cake from side of pan with spatula or knife.
14. Invert cake onto wire rack; gently remove pan.
15. Cool completely.

sugar, butter, vanilla, eggs, flour, baking powder, baking soda, s, pecans, brown sugar, ground cinnamon

Taken from www.kraftrecipes.com/recipes/moist-sour-cream-coffee-cake-74669.aspx (may not work)