Sour Cream Coffee Cake

Preheat oven to 350°.

Cream the butter and add 2 cups of the sugar gradually, beating until very light and fluffy.

Beat in eggs, one at a time, very well.

Fold in sour cream and vanilla. Fold in flour, sifted with the baking powder and salt. Combine remaining sugar, pecans and cinnamon.

Place about 1/3 of the batter in a well-greased and floured Bundt pan. Sprinkle with 3/4 of the pecan mixture.

Spoon in remaining batter.

Sprinkle with remaining pecans and bake about 60 minutes or until done. Cool on a rack.

If desired, glaze with a mixture of 1/2 cup confectioners sugar, 2 teaspoons hot milk and 1/4 teaspoon vanilla.

Serves 12.