Sour cream Coffee Cake

I made this cake for my residents that had to attend a lecture of mine at 7am. Sad!

Ingredients:
Cake:
1/2 cup butter
1 1/2 cups (300grams) sugar
3 large eggs
1 1/2 tsp vanilla
2 cups (16oz sour cream)
3 cups (375grams) AP flour
1 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp table salt


Filling:
1 cup chopped toasted pecans
1/3rd cup brown sugar
1 1/2 tsp

Method:

- Generously butter and flour a 10-15 cup Bundt pan and preheat oven to 350F
- Mix dry ingredients in a bowl
- Cream butter and sugar until light and fluffy then add eggs one at a time until incorporated. Add Vanilla.
- Add half flour then alternate with half the sour cream and mix until incorporated then follow with rest of flour and sour cream.
- Pour half of batter into bundt pan, add filling in an even layer. Pour remaining batter on top and cover filling
- Bake for 45-50 minutes
- Cool 10 minutes in pan before inverting on wire rack

Serve with powdered sugar on top. YUMMMMMM!