One of those family recipes of unknown origin, this is a perfect excuse to have people over for brunch. The sour cream gives the cake a rich, silky texture. We actually used 1 cup organic sour cream and 1 cup Lebni (greek sour cream) and the result was even denser than usual. Make ahead, this coffee cake is better the second day!

1 cup butter
2 3/4 cup granulated sugar
2 eggs beaten
2 cups flour
1 Tablespoon baking powder
1/4 teaspoon salt
2 cups sour cream
1 Tablespoon vanilla
2 cups pecans (or walnuts)
1 Tablespoon cinnamon

Preheat oven to 350. Cream butter and 2 cups of sugar. Add eggs, blend. Add sour cream, vanilla, blend. Sift together flour, baking powder, salt. Fold dry ingredients into wet until just combined. In separate bowl, combine 3/4 cup sugar, pecans, cinnamon. Pour 1/2 batter into greased, floured 10″ bundt pan. Sprinkle with 2/3 cinnamon mix. Add remaining batter and top with 1/3 cinnamon mix. Bake at 350 for 60 minutes or until a toothpick comes out clean.