Sour Cream Coffee Cake recipe

Last week I wrote about my successful cooking of my mom's famous Christmas food breakfast of bacon breakfast casserole and sour cream coffee cake. And I owed you all the recipe for the cake, so here it is! Enjoy! If I weren't so lazy I'd make another one today.

2 cups sugar
1 1/2 sticks of butter or margarine, softened
2 eggs
2 cups of flour
1 cup of sour cream
1 teaspoon of baking powder
1/2 teaspoon of salt
1 teaspoon of vanilla
1/2 cup of chopped pecans (optional- we never had these since my mom, bro and I are all allergic)
6 teaspoons of brown sugar
1/2 teaspoon of cinnamon

Cream sugar and butter- use a mixer to make it very fluffy. Add eggs. sour cream, baking powder, salt and vanilla- continue mixing. Slowly add in the flour and continue mixing.

When all mixed smooth and lump-free, pour half of the batter in a GREASED tube pan. (I use either bundt or an angel food cake pan myself. And grease the pan even if it says it's a non stick one, especially if it's a bundt!)

Mix nuts brown sugar and cinnamon in a separate bowl and then sprinkle half of that mixture over the 1/2 batter in the pan. Pour remaining batter on top and then sprinkle the remaining brown sugar mixture on top of that.

Bake for 45 minutes-1 hour at 350. (Don't underbake like brownies. This shouldn't be gooey anywhere)

Love from the kitchen of Mags and her mom