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Sour Cream Coffee Cake

2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
8 ounces unsalted butter
2 cups sugar
2 large eggs
1 cup sour cream
1/2 teaspoon vanilla

1 cup chopped pecans
1 tablespoon plus 1 teaspoon sugar
1 teaspoon cinnamon

Preheat oven to 350 degrees.

Line bottom of 10-inch springform pan with a round piece of wax paper.

Sift together flour, baking powder and salt. Set aside.

Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Fold in sour cream and vanilla. Fold flour mixture into butter. Spread half of batter in buttered pan.

Combine topping ingredients and sprinkle 3/4 of mixture over batter in the pan. Top with remaining batter and sprinkle with remaining pecan topping. Bake until a wooden toothpick inserted into the center comes out clean (about 1 hour). Cool for 15 minutes and remove from pan. Cool completely. Dust with confectioners' sugar.

Dora Enrico

Thursday, February 10, 2000

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