RECIPE FROM "SANDY'S
Sour Cream Coffee Cake
(Contributed by Mary Ann Moore)
2 sticks margarine (softens after only an hour outside the frig)
2 cups sugar
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream (I always use Lite, not completely fat free)
1/2 teaspoon vanilla
3/4 chopped pecans (I place whole pecans in a Ziploc bag and pound w/ a mallet)
3 tablespoon sugar
1 teaspoon cinnamon
Preheat oven to 350º.
Cream butter and sugar. Add eggs and beat well.
Sift flour, baking powder & salt and add alternately with sour cream to creamed mixture ~ starting and ending with flour. Add vanilla.
Pour half batter into greased bundt pan.
Add 1/2 crumb mix then top with remaining batter.
Sprinkle remaining crumb mix evenly over top and bake for 50-60 minutes.
Mary Ann's Note: I used a greased 10" tube pan instead of a bundt pan. I also bake at 325º since my oven bakes hot.