Yummy Coffee Cake!

Glenna made this coffee cake for me on my birthday in July. I decided to make it tonight for breakfast in the morning and oh my goodness is it good! I thought I'd share the recipe. (It's Juliet Arnett's) This isn't my picture because I have lost my camera again but it's the closest I could find to what it looks like. Just picture this one... but better.

Carmel-Pecan and Sour Cream Coffee Cake

Batter:

1 1/2 c. sugar

1 c. butter, softened

2 eggs, beaten

1 tsp. vanilla

2 c. flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1 c. sour cream

Preheat oven to 350. Cream sugar and butter in large bowl. Add eggs and vanilla. Combine flour, baking soda, and baking powder in separate bowl. Alternately add flour mixture and sour cream to butter mixture. Beat until fluffy.

Filling and assembly:

1 1/2 tsp. cinnamon

1/3 c. brown sugar, firmly packed

1 c. pecans, finely chopped

Combine cinnamon, brown sugar and pecans in a small bowl. Grease and flour 9x13 baking pan. Pour half of the batter into pan and spread evenly. Sprinkle half of filling over batter. Pour and spread remaining batter into pan and spread evenly. Sprinkle with remaining filling. Bake 35 minutes. While cake is baking, prepare topping.

Carmel Topping:

1/2 c. butter

6 Tbsp. milk

3/4 c. brown sugar, packed

1 c. pecans, finely chopped

Melt butter in med. saucepan over moderate heat. Add milk, brown sugar and pecans and stir 3-4 minutes. When cake is done, remove from oven and pour caramel mixture over top, spreading evenly. Broil cake, watching carefully, until caramel topping begins to bubble, about 2 minutes. Let cake cook completely.