Sour Cream Coffee Cake

Another one of my grandmother's wonderful recipes. She seemed to always have this ready to serve whenever company came calling.

• Ready In: 1 hr
• Yields: 1 "10 inch coffee cake"

Ingredients

• 1⁄2 cup  chopped pecans
• 2  tablespoons  firmly packed brown sugar
• 2  teaspoons ground cinnamon
• 1  cup butter or 1  cup margarine, softened
• 1  cup sugar
• 2  eggs
• 2  cups all-purpose flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1 (8 ounce) carton sour cream

• Powdered Sugar Glaze

• 1 1⁄4 cups powdered sugar, sifted
• 4  teaspoons water
• 1⁄2 teaspoon vanilla extract

Directions

1. Combine pecans, brown sugar, and cinnamon; stir well, and set aside.
2. Cream butter; gradually add sugar, beating until fluffy.
3. Add eggs; beat well.
4. Combine flour, baking powder, and soda; add to creamed mixture alternating with sour cream, beginning and ending with flour mixture.
5. Spoon half of batter into a greased a floured 10-inch Bundt-pan; sprinkle half of pecan mixture over batter.
6. Repeat layers.
7. Bake at 375 degrees for 35-40 minutes or until cake tests done.
8. Cool 5 minutes in pan on a wire rack.
9. Invert onto serving plate.
10. Let cool.
11. Drizzle with glaze.
12. Store overnight in airtight container.
13. Powdered Sugar Glaze: combine all ingredients; stir well.
14. **Addmore water if necessary to reach desired consistency.