#1,455: Sour Cream Coffee Cake

This recipe is so good, I've already make it twice!  My kids loved it and it has been so easy to whip together and take to a friend's house or serve to company.  The recipe says to make this in a bundt pan, but I think it's just as easy to make it in a 9x13 pan instead.  You probably have most, if not all of the ingredients already on hand too.  The only thing I ever have to double check for is the sour cream! 

2 cups flour

1 tsp. baking Powder

1/2 tsp. baking soda

1-1/2 cups granulated sugar

3/4 cup butter or margarine, softened

1 tsp. vanilla

2 eggs

1 cup Sour Cream

1 cup chopped PLANTERS Pecans (I omitted)

1/3 cup packed brown sugar

1-1/2 tsp. ground cinnamon

Heat oven to 350°F.

Stir flour, baking powder and baking soda until blended. Beat granulated sugar, butter and vanilla in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture alternately with sour cream.

Combine nuts, brown sugar and cinnamon; spoon half into greased and floured 12-cup fluted tube pan or 10-inch tube pan; top with half the cake batter. Repeat layers.

Bake 45 to 50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

HOW TO BAKE IN 13X9-INCH PAN:  Prepare as directed, using a 13x9-inch pan and reducing the baking time to 30 min. or until toothpick inserted in center comes out clean. No need to remove cake from pan before cutting into pieces to serve.