Sour Cream Pecan Coffee Cake

Heat the oven to 350 degrees.
Grease and flour a 10-inch tube pan.
In a small bowl, combine the pecans, cinnamon, and brown sugar. Set aside.
½ cup chopped pecans, 2 teaspoons ground cinnamon, 4 tablespoons brown sugar
Cream the butter and sugar in a large bowl.
1 cup butter, 2 cups granulated sugar
Add the eggs one at a time, beating well after adding each.
2 eggs
With the mixer on low speed, beat in the sour cream and vanilla.
1 cup sour cream, 1 teaspoon vanilla
In a separate bowl, sift together the cake flour, salt, and baking powder.
2 cups cake flour, 1 teaspoon salt, 1 teaspoon baking powder
Start with the mixer on very slow speed and gradually add the dry ingredients to the wet mixture. Increase the mixer speed as you add more of the dry ingredients and the batter becomes thicker.
Put half the batter in the prepared pan.
Sprinkle half the pecan-cinnamon-sugar mixture over the batter.
Add the remaining batter and sprinkle with the remaining topping.
Bake for 50-60 minutes or until a tester inserted halfway between the center and edge of pan comes out clean.
Cool completely in the pan on a wire rack.
Remove from pan, slice and serve.
Dust with powdered sugar if desired.