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Sour Cream Coffee Cake

Topping:
2 cups finely chopped pecans
1/2 cup sugar
1-1/2 tsp. cinnamon

Coffee Cake:
2 cups sugar
1 cup butter
2 cups sour cream (light or nonfat work great)
2 eggs, beaten
1 Tbs. vanilla
1 cup whole wheat flour
1 cup all-purpose flour
1 Tbs. baking powder
1/4 tsp. salt

Heat oven to 350 degrees.
In a small bowl stir together all topping ingredients; set aside.
In large mixer bowl, combine 2 cups sugar and butter. Beat at medium speed, scraping bowl often, until well mixed (2 to 3 minutes). Add sour cream, eggs and vanilla. Continue beating until well mixed (1 minutes). Reduce speed to low; add whole wheat flour, flour, baking powder and salt. Continue beating, scraping bowl often, until well mixed (1 to 2
minutes).
In a greased and floured 12 cup Bundt or 10-inch tube pan, sprinkle 1/3 topping. Top with 1/2 batter. Sprinkle with 1/3 topping over batter. Top with remaining batter. Sprinkle remaining topping over batter, press topping into batter.
Bake for 50 to 60 minutes or until golden brown. If browning too quickly, cover with aluminum foil. Cool 10 minutes. Turn coffee cake out onto serving plate. Serve warm or at room temperature.

Yield: 16 servings.

Pam
"Stressed is desserts spelled backwards!"

E PLURIBUS UNUM

Eventually
Peace Love Unity and Respect Inevitably Blossom
in the Understanding Spirit:
Universal Nexus Underlying the Matrix
A Dh original!

Meddle thee not in the affairs of Dragons, for thou art crunchy and wouldst be tasty with ketchup.