Pecan Sour Cream Coffee Cake

Ingredients

• 1/2 cup butter, softened
• 1 cup granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 cup chopped pecans
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
3. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture alternately with the sour cream. Spread batter into the prepared pan.
4. In a small bowl, mix together the pecans, brown sugar and cinnamon; sprinkle over the top of the batter.
5. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until golden brown. Let cool in pan before serving.

Interesting Facts

• The original recipe for coffee cake dates back to the 1700s.
• Coffee cake is traditionally served with coffee.
• Pecans are native to North America and have been used for centuries in baking.