Perfect Coffee Cake *

1 1/2 tsp baking powder

1 tsp baking soda

3/4 tsp salt

3 cups plus 1 Tbsp all purpose flour

3/4 cup chopped pecans

1/3 cup packed brown sugar

1 1/4 tsp ground cinnamon

1 1/2 cups granulated sugar

3/4 cup butter, softened

2 1/2 tsp vanilla extract

3 large eggs

16 oz sour cream

1 cup powdered sugar

4-6 tsp milk

Preheat oven to 350.  Grease bundt cake with nonstick cooking spray and dust with 1 Tbsp flour.  In bowl, combine baking powder, baking soda, salt and 3 cups flour.  In small bowl, combine pecans, brown sugar, cinnamon, and remaining flour.  In large bowl, with mixer at medium speed, beat granulated sugar, butter, and vanilla until creamy.  Beat in eggs, 1 at a time.  Alternately beat in flour mixture and sour cream, beginning and ending with flour mixture.  Beat just until blended, occasionally scraping bowl.  Evenly spread 2 cups batter in prepared pan; sprinkle with half of nut mixture.  Top with 2 cups batter.  Sprinkle with remaining nut mixture, then spread with remaining batter.  Bake 55-60 minutes or until toothpick inserted in center comes out clean.  Cool cake in pan on wire rack for 10 minutes.  With knife, loosen cake from pan; invert onto rack to cool completely.  Prepare glaze,  In small bowl, stir powdered sugar and milk until smooth.  Drizzle glaze over cooled cake.  

Makes 16 pieces