Sour Cream Coffeecake

Makes one 10-inch tube cake

Pre-heat oven to 350 degrees.

1 cup butter

2 cups plus 4 tsp. sugar

2 eggs

1 cup sour cream

½ tsp. vanilla extract

2 cups flour

1 tsp. baking powder

¼ tsp. salt

1 cup chopped pecans

1 tsp. cinnamon

Cream the butter and add two cups of the sugar gradually, beating until very light and fluffy. Beat in the eggs one at a time very well.
Fold in cream and vanilla.
Sift the flour with the baking powder and salt and fold into the mix.
Combine the remaining sugar, pecans and cinnamon and set aside.
Place about one-third of the batter in a well-greased and floured bundt pan or nine-inch tube pan. Sprinkle with three-quarters of the reserved pecan mixture. Spoon in remaining batter. Sprinkle with remaining pecans.
Bake about 60 minutes or until done.
Cool on rack.

Adjustments need to be made in the amount of baking powder in high altitudes. It would be best to use a non-stick pan, as high altitudes also affect the release of the cake from the pan.

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