Sour Cream Bundt Coffee Cake

Ingredients:

• 2/3 cup chopped pecans
• 2 tablespoons brown sugar
• 1-1/2 teaspoons ground cinnamon
• 1 cup butter, softened
• 2 cups sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sour cream
• Confectioners' sugar

Directions

1. Preheat oven to 350°. In a small bowl, combine pecans, brown sugar and cinnamon; set aside. 
2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.
3. Pour half of the batter into a greased and floured 10-in. fluted tube pan; sprinkle with half of the pecan mixture. Gently top with remaining batter and pecan mixture.
4. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.