Sour Cream Coffee Cake - cooking recipe

Ingredients

1/2 cup chopped pecans
2 tablespoons firmly packed brown sugar
2 teaspoons ground cinnamon
1 cup butter or 1 cup margarine, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 (8 ounce) carton sour cream
Powdered Sugar Glaze
1 1/4 cups powdered sugar, sifted
4 teaspoons water
1/2 teaspoon vanilla extract

Preparation

Combine pecans, brown sugar, and cinnamon; stir well, and set aside.
Cream butter; gradually add sugar, beating until fluffy.
Add eggs; beat well.
Combine flour, baking powder, and soda; add to creamed mixture alternating with sour cream, beginning and ending with flour mixture.
Spoon half of batter into a greased a floured 10-inch Bundt-pan; sprinkle half of pecan mixture over batter.
Repeat layers.
Bake at 375 degrees for 35-40 minutes or until cake tests done.
Cool 5 minutes in pan on a wire rack.
Invert onto serving plate.
Let cool.
Drizzle with glaze.
Store overnight in airtight container.
Powdered Sugar Glaze: combine all ingredients; stir well.
**Addmore water if necessary to reach desired consistency.