Sour Cream & Pecan Coffee Cake - super cakey & moist!

Here is my new version of the recipe Sour Cream & Pecan Coffee Cake I found at Lana's Cooking. The only change I made was to double the pecans, cinnamon and brown sugar for layering. To me, it just needed more of that yummy cinnamon-sugar-pecan mixture!! So do as many layers of it as you want, next time I plan to do at least 3 plus the top!;) If you don't care for nuts or are allergic, just leave those out, it is still a fabulous coffee cake! If you make this, please leave me a comment with what you thought! Enjoy!

Sour Cream & Pecan Coffee Cake 

Ingredients

• 1 cup butter, room temperature
• 2 cups granulated sugar
• 2 eggs
• 1 cup sour cream
• 1 tsp. vanilla
• 2 cups cake flour, sifted
• 1 tsp. salt
• 1 tsp. baking powder
• 1 cup chopped pecans
• 4 tsp. ground cinnamon
• 8 tblsp. brown sugar

Instructions

1. Heat the oven to 350 degrees.
2. Grease and flour a 10-inch tube pan.
3. Cream the butter and sugar in a large bowl.
4. Add the eggs one at a time, beating well after adding each.
5. With the mixer on low speed, beat in the sour cream and vanilla.
6. Sift together the cake flour, salt, and baking powder.
7. Start with your mixer on very slow speed and gradually add the dry ingredients to the wet mixture. Increase the mixer speed as you add more of the dry ingredients and the batter becomes thicker.
8. In a small bowl, combine the pecans, cinnamon, and brown sugar.
9. Put 1/4 of the batter in the prepared pan.
10. Sprinkle 1/4 of the pecan-cinnamon-sugar mixture over the batter.
11. Add another 1/4 of the batter and sprinkle with the another 1/4 of the topping. Repeat until all the cinnamon-sugar-pecan mixture is used up.
12. Bake for 50-60 minutes or until a tester inserted halfway between the center and edge of pan comes out clean.
13. Cool completely in the pan on a wire rack.
14. Remove from pan, slice and serve.
15. Dust with powdered sugar if desired.