Sour Cream Coffeecake

Preheat oven to 350 degrees F. Grease a 10 inch Bundt pan and lightly dust inside with flour.

Cream the butter with 2 cups of sugar. Add eggs, blending well, then the sour cream and vanilla.

Sift together the flour, baking powder and salt.

Fold the dry ingredients into the creamed mixture and beat until just blended. Do not overbeat.

In a separate bowl, mix remaining 3/4 c. sugar with pecans and cinnamon.

Pour half of the batter into the Bundt pan. Sprinkle with half of the pecan and sugar mixture and press the mixture into the batter. Add remaining batter and top with the rest of the pecan mixture, again pressing the mixture into the batter.

Set on the middle rack of the oven and bake for about 60 minutes or until a cake tester inserted in the center comes out clean. Serve warm if you wish.