Moist Sour Cream Coffee Cake


what you need

1-1/2
cups  granulated sugar
3/4
cup  butter or margarine, softened
1
tsp.  vanilla
2
 eggs
2
cups  flour
1
tsp.  CALUMET Baking Powder
1/2
tsp.  baking soda
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1
cup  chopped PLANTERS Pecans
1/3
cup  packed brown sugar
1-1/2
tsp.  ground cinnamon

make it

HEAT oven to 350°F.
BEAT granulated sugar, butter and vanilla in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each. Mix flour, baking powder and baking soda. Add to sugar mixture alternately with sour cream, beating after each addition until blended.
COMBINE nuts, brown sugar and cinnamon; spoon half into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray; top with half the cake batter. Repeat layers.
BAKE 55 min. to 1 hour or until toothpick inserted near center comes out clean. Cool 10 min. in pan. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Source: Kraft Recipes