Sour Cream Coffee Cake
1 cup butter or margarine at room temperature
1 1/4 cups sugar
1 cup sour cream
2 TB vanilla extract
2 cups flour
1 TSP baking powder
1/2 TSP baking soda
1/4 TSP salt
1 1/4 cups coursely chopped pecans
1/4 cup sugar
1 TB ground cinnamon
1.1. Preheat oven to 350 degrees F. Butter a 9-inch fluted or plain tube pan.
2. In large bowl using an electric mixer, cream butter and sugar until light and fluffy. Beat in eggs, sour cream, and vanilla.
3. Stir together flour, baking powder, baking soda, and salt. Gradually beat into butter mixture.
4. Prepare topping: In a small bowl, combine nuts, sugar, and cinnamon. Scatter half the topping evenly over bottom of pan. Spoon in half the batter. Add remaining topping and spoon on remaining batter.
5. Bake 50 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes before removing from pan.
~*~ From The California Culinary Academy ~*~