Sour Cream Coffee Cake

8 pecan halves
1 cup butter
2 cups sugar
2 eggs
2 cups of flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup sour cream
1/2 teaspoon vanilla

Topping:
1/2 cup chopped pecans
2 tablespoons sugar
1 teaspoon cinnamon

Generously grease a 12 cup bundt pan. Press pecan halves in each notch. Preheat oven to 350 degrees.

Cream butter and sugar in large bowl. Beat in eggs. Sift flour, baking powder and salt. Add gradually to creamed mixture. Carefully fold in sour cream and vanilla. Pour 2 tablespoons topping, cover with 1/3 batter, then alternate, ending with topping. Bake 50 - 60 minutes. Cool 10 minutes in pan.
This one is shared by Cheryl. SO delicious! She says it's really, really good served warm.