Sour Cream Coffee Cake

This is a wonderful, moist cake, perfect for brunch or anytime.

2 eggs
1 cup butter
2 cups sugar
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 cup chopped pecans
2 teaspoons cinnamon
1/2 cup packed brown sugar

Preheat oven to 350°F. Grease a bundt or tube pan well.

With an electric mixer, cream together the eggs, butter and sugar. Add the sour cream and vanilla, mixing well.

In a separate bowl, stir together the flour, salt and baking powder.

With the mixer running at low speed, slowly add the dry ingredients, and mix just until batter is smooth.

Combine the chopped pecans, cinnamon and brown sugar. Sprinkle half of the mixture evenly in the bottom of the prepared pan. Add half of the cake batter to the pan. Then the remaining pecan mixture. Pour the remaining half of the cake batter in the pan.

Bake in preheated oven for 55 minutes to 1 hour, or until cake tester comes out clean when inserted in center of cake.