Moist Sour Cream Coffee Cake

The sour cream in this cake batter helps make a tender moist cake, laced with and topped with a sweet pecan, brown sugar and cinnamon streusel. --Kraft


1-½cups granulated sugar
¾cup butter or margarine, softened
1tsp. vanilla
2cups flour
1tsp. CALUMET Baking Powder
½tsp. baking soda
1cup chopped PLANTERS Pecans
cup packed brown sugar
1-½tsp. ground cinnamon


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. How to Bake in 13x9-inch pan: Prepare as directed, using 13x9-inch pan and reducing the baking time to 30 minutes or until toothpick inserted in center comes out clean. *Do not remove cake from pan before serving. 
Note: Very helpful tips/suggestions from reviews of this recipe available on website. *One reviewer reduced the amount of sugar;several added cinnamon to the cake batter. Several used thinly sliced apples or walnuts in place of the pecans.