Categories: Breakfast, 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) cartons 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. Add more water if necessary to reach desired consistency.

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