Jujey's Pecan Coffee Cake!

Well I have been making this cake for the past couple of years, and by far this cake is one of the most amazing cakes I make. I found it online, but it didn't have very many ratings, so I thought what the heck I am going to try it anyways. Honestly it tastes as though it came right from a bakery.

Here's some pics:

This is how it looks just before going into the oven

Here's a pic of how it looks like from the inside

And the final result...my hubby's piece of cake with caramel

JUJEY'S PECAN COFFEE CAKE

2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1 cup butter, softened
1 cup sour cream
1 1/2 cups white sugar
2 eggs
1 tablespoon vanilla extract

PECAN TOPPING
1/2 cup brown sugar
1 cup chopped pecans
1 teaspoon ground cinnamon
2 tablespoons butter, melted

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a bundt pan with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
• In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread half of the batter into prepared pan.
• To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly.
• Sprinkle half of the Pecan Topping on half of the batter, then pour remaining batter ontop, and then sprinkle the rest of the topping on the top.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack.