CINNAMON SWIRL SOUR CREAM COFFEE CAKE

Steps:

• Read entire recipe, then prep ingredients and gather all ingredients and utensils needed.
• Grease well and flour (or use a baker's cooking spray) a 12-cup bundt pan or 10-inch tube pan.
• For the batter: In a large mixing bowl, cream together butter and granulated sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Add 1 teaspoon vanilla and blend well.
• In large bowl, sift together flour, baking powder, salt and baking soda.
• Place oven rack in middle position and preheat oven to 350 degrees F.
• Add 1/3 of the flour mixture to the creamed mixture and mix well.
• Add half of the sour cream and 1/2 of the milk and mix well.
• Add 1/2 of the remaining flour mixture and mix well (scrape down as needed.)
• Add remaining sour cream and milk and mix well.
• Add remaining flour and mix well.
• Pour 1/2 the batter into prepared pan.
• In a small bowl, mix together well, brown sugar, cinnamon and pecans.
• Sprinkle pecan mixture evenly over batter in pan.
• Spoon remaining batter into pan, smooth evenly.
• Insert a dinner knife (or small off-set spatula) into batter and draw through in an "S" motion, around the pan, to create a swirl of the cinnamon filling through the cake.
• Bake at 350 degrees F for 50 to 55 minutes, rotating once after 30 minutes. Cake is ready to remove from oven when a wooden toothpick inserted 1 inch from edge comes out clean.
• Remove from oven and allow to cool in pan for 10 minutes.
• Remove from pan, place on wire cooling rack and allow to cool completely.
• Place cooled cake on cake stand or plate and prepare drizzle.
• In a small bowl, mix together until smooth, 1 cup powdered sugar, 4 teaspoons milk and 1/4 teaspoon vanilla.
• Slowly spoon over cake and allow to drip down the side.
• Store loosely covered (with a cake dome or in a covered cake carrier, etc...)