Sour Cream Pecan Coffee Cake

By Violet_61

From Our Iowa Magazine/March 2013

Ingredients

• TOPPING:
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup butter, room temperature
• 1 cup granulated sugar
• 2 eggs
• 1 cup sour cream
• 1 tsp vanilla
• 1/3 cup packed brown sugar
• 1/4 cup sugar
• 1 tsp cinnamon
• 1 cup finely chopped pecans

Preparation

Step 1

In a small bowl, combine the flour, baking soda, baking powder, and salt; set aside.

In a mixing bowl, cream butter and granulated sugar. Add eggs, one at a time, beating well.

Gradually add dry ingredients alternately with sour cream, beating until combined. Stir in vanilla.

Pour 1/3 of the batter into a greased 9-inch square pan. Mix topping ingredients; sprinkle 1/3 of the topping mixture over the batter and repeat (making layers of the topping and cake) ending up with a light sprinkle of topping on the top of the cake.

Bake at 350 degrees for 35-40 minutes or until a toothpick comes out clean when inserted into the center of the cake.