Sour cream coffee cake by Kathleen Larimer

2/3 cup chopped pecans
2 Tbsp. brown sugar
1 1/2 tsp. cinnamon
1 cup butter, softened
2 cups sugar
2 eggs
1/2 tsp. vanilla
2 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
8 oz. sour cream

In a small bowl, combine the nuts, brown sugar and cinnamon; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Pour half the batter into a greased bundt pan; sprinkle with half of the pecan mixture. Gently top with remaining batter and pecan mixture. Bake at 350 for 45-50 minutes. Cool for 10 minutes before removing from bundt pan.

**I substituted chopped cashews for the pecans. This cake was fantastic. Very moist. It didn't last 24 hours with the crew I had in for Christmas.