Sour Cream Coffee Cake

This comes from Bonnie Stern who has owned a cooking school in Toronto Canada for over 30 years. Its good, quick & easy...and freezes well.

• Ready In: 50 mins
• Serves: 8-10

Ingredients

• 1⁄2 cup butter
• 1  cup sugar
• 2  eggs
• 1  teaspoon vanilla
• 2  cups all-purpose flour
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1  cup sour cream

• FILLING

• 1⁄2 cup brown sugar
• 1⁄2 cup  chopped toasted pecans
• 1  teaspoon cinnamon

Directions

1. Cream butter with sugar in a large bowl& beat until light.
2. Beat in eggs one at a time.
3. Add vanilla.
4. Sift together flour, baking powder& soda in a medium bowl.
5. Add flour to butter mixture alternately with the sour cream in about 4 additions, beginning& ending with flour.
6. Spoon half the batter into a buttered 8 inch baking dish.
7. Combine brown sugar with nuts& cinnamon in a small bowl and sprinkle half on the batter.
8. Top with remaining batter& sprinkle with rest of the brown sugar mixture.
9. Bake in preheated 350F oven for 35- 40 minutes,or until the center springs back to the touch or a cake tester comes out clean.
10. Let cool at least 10 minutes before serving.