“My husband ate this cake every weekend for a year before he actually met me. He claims that, now that he knows the baker, he hasn’t seen the cake since! Everyone always loves this coffee cake. It is moist and very rich and can keep for several days. Served warm, this cake is outstanding!” Kathleen King.

[ingredients]½ cup sugar
2 cups pecans, chopped
1 tablespoon cinnamon
1 cup salted butter
1 ½ cups sugar
2 eggs 2 cups sour cream

2 cups flour

1 tablespoon baking powder

¼ teaspoon salt[/ingredients]

Yield: 1 ten-inch cake

[instructions]Preheat the oven to 350 degrees. Grease and flour a 10-inch Bundt pan
In a small bowl, combine the ½ cup sugar, pecans, and cinnamon. Set it aside.
Cream the butter and 1½ cups of sugar, pecans, and cinnamon.
Set it aside.
Cream the butter and 1½ cup of sugar til they are light and fluffy. Add the eggs, mixing well. Add the sour cream and vanilla.
Sift the flour, baking powder, and salt into a small bowl. Fold the dry ingredients into the butter mixture.
Pour half of the cake mixture into the prepared pan. Sprinkle the batter with half of the pecan mixture. Add the remaining cake batter and spread it evenly over the top of the pecan mixture. Sprinkle the remaining pecan mixture evenly over the top of the cake.
Bake the cake for 1 hour and 10 minutes or until a cake tester or toothpick inserted in the center comes out clean.[/ingredients]

Recipe courtesy of  “The Tate’s Bake Shop Cookbook,” our favorite cookbook to bake from! Thanks Kathleen xx