Sour Cream Coffee Cake

I made this cake once for my personal trainer.... I remember carrying this mouthwatering bundt cake into the gym, hot from the oven....the smell of cinnamon and baked goodness wafting through the air. Turning the heads of all the starving, sweaty patrons ..... it almost seems cruel now. Well that trainer now holds the world record for most iron man races run in a year......sooo i'm not saying it was the cake...but..... 

Ingredients:

1 cup coarsely chopped pecans, toasted

1 cup firmly packed light brown sugar

1 Tbs, ground cinnamon

3 cups all- purpose flour

1 1/2 tsp. baking soda

1 1/2 tsp. baking powder

1 tsp, salt

1/4 cup butter, softened

1 (8- oz.) package 1/3- less -fat cream cheese, softened

1 1/2 cups granulated sugar

3 large egg

2 tsp. vanilla extract

1 (16 oz .) container sour cream

1 cup powder sugar

1 tbs milk

1/2 tsp vanilla

Directions:

preheat oven to 350

1)  Generously butter and flour a 12- cup bundt pan, you can choose to use cooking spray at your own risk. Combine toasted pecans, brown sugar, and cinnamon; set aside.

2) Combine flour, baking soda, baking powder, and salt.

3) Beat butter, cream cheese, and granulated sugar at medium speed with an electric mixer until creamy. Add eggs one at a time, mixing well after each addition. Mix in vanilla. 

4) Add flour mixture to butter mixture alternating with sour cream, beating a low speed just until blended, beginning and ending with flour mixture.  Beat on high for 1 minute.

5) Pour 1/3 batter into prepared pan. Sprinkle batter with half of pecan mixture. Repeat layers. Top with remaining 1/3 batter. 

6) Bake for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack 10 minutes. Gently turn cake out onto a rack. Cool 1 hour. Transfer to a serving plate. 

7) Whisk together powdered sugar, milk, and 1/2 tsp vanilla. Drizzle over cake.

This recipe is adapted from a Southern Living recipe