Sour Cream Coffee Cake

2/3 cup chopped pecans
2 tablespoons brown sugar
1 ½ tsp ground cinnamon
1 cup butter, softened
2 cups sugar
2 eggs
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 cup (8oz) sour cream
Confectioners' sugar

In a small bowl, mix the pecans brown sugar and cinnamon; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, and salt; add to creamed mixture alternately with sour cream.

Pour half of the batter into a greased and floured 10 inch fluted tube pan; sprinkle with half of the pecan mixture. Gently top with remaining batter and pecan mixture.

Bake at 350* for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.