Jewish Coffee Cake - cooking recipe

Ingredients

2 sticks oleo
2 c. sugar
2 eggs
8 oz. sour cream
1 tsp. vanilla
2 c. flour
1/4 tsp. salt
1 tsp. baking powder
1/3 c. brown sugar
1 tsp. cinnamon
1 c. chopped pecans

Preparation

Cream oleo and sugar.
Add eggs, sour cream, vanilla, flour, salt and baking powder.
In another bowl, mix brown sugar, cinnamon and pecans.
Layer in a Bundt or cake pan some of the batter and then some of the dry mixture.
Repeat layers.
Note: Be sure to generously grease and flour pan.
Bake at 325\u00b0 for 55 to 60 minutes.
Sprinkle with powdered sugar while still warm. Cool completely before serving.