Pecan Coffee Cake

​Cake:
2 cups flour
1 tablespoon baking powder
pinch salt
1 cup butter, softened
1 ¼ cups sugar
1 cup sour cream
2 eggs
2 teaspoons vanilla

Filling:
1 ½ cups chopped pecans
¾ cup brown sugar
3 tablespoons butter, softened
1 teaspoon cinnamon

Glaze:
½ cup powdered sugar
1 tablespoon milk
 
1. Preheat oven to 325 degrees and grease a 9x13 inch dish.  Whisk together flour, baking powder and salt in a medium bowl; set aside.
 
2.  In large bowl, beat butter and sugar until light and fluffy; beat in sour cream until well mixed.  Beat in eggs one at a time, then vanilla.  Fold in flour mixture until just incorporated.
 
3.  In a small bowl, stir together filling ingredients.
 
4.  Spoon half of batter into prepared dish; smooth out.  Sprinkle with half the pecan mixture.  Top with remaining batter; smooth top gently.  Scatter remaining pecan mixture over batter and swirl gently with a knife or offset spatula.
 
5.  Bake until tester comes back with just a few moist crumbs, about 40-45 minutes.  Cool on a wire rack for 10 minutes.  Stir together powdered sugar and milk until smooth; drizzle over cake.  Cool completely before cutting.