Sour Cream Coffee Cake
(Contributed by Mary Ann Moore)



2 sticks margarine (softens after only an hour outside the frig)

2 cups sugar

2 eggs

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


Crumb Mix:

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.

Serves 12.

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.