Sour Cream Coffee Cake - butter

Method

• Cream butter.
• Gradually add 2 cups sugar, beating until light and fluffy.
• Add eggs, one at a time, beating well after each. Fold in sour cream and vanilla.
• Combine flour, baking powder and salt; fold into creamed mixture.
• Pour half of batter into a greased and floured 10-inch spring-form pan.
• Combine pecans, 1/3 cup sugar and cinnamon in a bowl.
• Sprinkle three-fourths of pecan mixture over batter in pan.
• Top with remaining batter.
• Sprinkle with remaining pecan mixture.
• Bake at 325° for 1 hour and 10 minutes, or until toothpick inserted comes out clean.
• Let cool on a wire rack for 10 minutes.
• Remove from sides of pan; let cool completely.
• Makes 1 (10-inch) coffee cake.