Sour Cream Coffeecake

Preheat oven to 350°.

Grease and flour a 12-cup Bundt pan or 10-inch tube pan. Cream butter and sugar together in mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each addition.

Blend in vanilla.

Sift flour, baking powder, salt and soda together. Add to creamed mixture alternately with sour cream and milk, beginning and ending with flour mixture. Mix well after each addition.

Spoon half of the batter into prepared pan.

Combine brown sugar, cinnamon and pecans. Sprinkle mixture evenly over first half of batter. Spoon remaining batter over filling. Bake 55 to 60 minutes or until toothpick inserted 1-inch from edge comes out clean. Cool in pan 10 minutes.

Turn out onto wire rack and cool completely.

Makes 12 to 15 servings.