Pecan Sour Cream Coffee Cake with Maple Syrup Glaze

Bake 350 degrees
for 30-35 minutes in prepared buttered 13 x 9 x 2 pan


Cake

1/2 cup softened butter ( 1 stick)
1 cup white sugar
2 large eggs 1 1/2 teaspoon vanilla
1 cup sour cream (or substitute with 1 cup buttermilk ; see tip of day on how to make your own)
1 7/8 cups flour (almost 2 cups)
1/2 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon baking powder


Crumb

1/3 cup white sugar
1/3 cup brown sugar
1 teaspoon cinnamon
1 1/2 cup finely chopped pecans
3 tablespoons melted butter
1/2 teaspoon salt


Glaze

1 cup confectioners sugar
maple syrup (add enough to powdered sugar to easily spread over cake)


Directions

Prepare crumb mixture mixing all ingredients in medium bowl, set aside. Sift dry cake ingredient in large bowl then add butter, eggs, vanilla, and sour cream (or buttermilk) mix well. Pour half cake mixture into prepared pan. Add half crumb mixture then layer remaining cake mixture and top with remaining crumb mixture. Bake at 350 degrees for 30-35 minutes until toothpick comes out clean.
Let cool then pour maple glaze over entire cake. Enjoy!!!!