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Category   Desserts - Breads
Sub Category   None

Crumb Topping-
c. pecans, toasted and chopped
1/3 c. packed dark brown sugar
c. flour
tsp. ground cinnamon
2 Tbs. butter or margarine, softened
1 c. flour
1 tsp. baking powder
tsp. baking soda
tsp. salt
c. sugar
4 Tbs. butter or margarine
1 tsp. vanilla
2 lg. eggs
2/3 c. sour cream

Prepare crumb topping- in small bowl, mix pecans, brown sugar, flour, and cinnamon until well blended. With fingertips, work in butter until mixture resembles marbles. Prepare cake- Preheat oven to 350 degrees. Pam spray a 9-inch spring form pan; dust with flour. On sheet of waxed paper, mix flour, baking powder, baking soda, and salt until combined. In large bowl, with mixer on medium speed, beat sugar, butter, and vanilla 5 to 6 minutes or until mixture is fluffy, occasionally scraping bowl with rubber spatula. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. With mixer on low speed, add flour mixture alternately with sour cream beginning and ending with flour mixture, scraping bowl occasionally until batter is smooth. Pour batter into prepared pan. Sprinkle with crumb topping and gently press into batter. Bake 40-50 minutes, until toothpick inserted in center of cake comes out clean. To serve warm- Cool cake in pan on wire rack 15 minutes.
With small metal spatula, loosen cake from side of pan and remove, then cool an additional 30 minutes. To serve later; cool cake completely in pan.

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