Sour Cream Coffee Cake

Ingredients

• 1 cup butter, softened
• 2 3/4 cups sugar, divided
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups (16 ounces) sour cream
• 2 tablespoons ground cinnamon
• 3/4 cup chopped pecans (optional)

Directions

1. Preheat oven to 350°F. Grease a 10-inch tube pan; set aside.
2. In a large bowl, cream butter and 2 cups sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth.
3. Spoon a third of batter into the prepared pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers two more times. Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.