Classic Sour Cream Coffee Cake

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Grease a 10-inch angel food tube pan or a 9x13-inch baking dish.

Step 3 -In a small bowl, mix together the brown sugar, the pecans, and the 1 1/2 teaspoons of the ground cinnamon.

Step 4 -In a separate bowl, whisk together 1 cup of the granulated sugar, 1/4 teaspoon of the salt, 1 cup of the flour, and the remaining cinnamon.

Step 5 -Add the melted butter to the cinnamon sugar mixture and stir well to combine.

Step 6 -Sift the remaining flour, the baking powder, the baking soda, and the remaining salt.

Step 7 -In the bowl of a stand mixer, cream together the unsalted butter and the remaining white sugar using the paddle attachment on high speed until light and fluffy.

Step 8 -Stir the eggs and the vanilla into the butter mixture on low speed until combined.

Step 9 -Add the flour mixture and the sour cream to the butter mixture, alternating between the two and beating with each addition. Do not overmix.

Step 10 -Spread 1/3 of the cake batter into the prepared pan.

Step 11 -Sprinkle the batter layer with 1/2 of the filling mixture.

Step 12 -Repeat the layers and top with the remaining cake batter.

Step 13 -Sprinkle the topping mixture over the top of the cake batter in the pan.

Step 14 -Bake until a toothpick inserted into the center of the cake comes out clean, about 60 minutes (possibly less if using a 9x13-inch baking dish).

Step 15 -Allow the cake to cool in the pan for 10 minutes.

Step 16 -Once the cake is completely cool, transfer it to a serving platter.

Step 17 -Slice and serve.