Sour Cream Coffee Cake

So I'm convinced that any baked good with sour cream or buttermilk in it is going to be delicious! I made this coffee cake for brunch today and everyone loved it. It was super moist (yet still chewy, which I love). It was pretty easy too, and when you're done, it's going to look beautiful! Almost too good to eat (wait a minute, nothing ever looks too good to eat! :) My four year old chowed down on it.

Sour Cream Coffee Cake

Brown Sugar Filling:
1/2 c. light brown sugar
1/2 c. finely chopped pecans
1 1/2 tsp. cinnamon

Coffee Cake:
3 c. flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 c. sugar
3/4 c. butter, softened
1 1/2 tsp vanilla
3 large eggs
2 1/2 c. sour cream

Glaze:
1 c. powdered sugar
1/2 tsp vanilla
2 Tbs. milk

Heat oven to 350. Grease bottom and sides of a fluted tube (Bundt) cake pan.
In small bowl combine all filling ingredients, stir until combined and set aside.
In a medium bowl combine flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
In large bowl beat sugar, butter, vanilla, and eggs together for 2 minutes on medium speed. (Don't try to save time by only beating a little bit, there was a big difference in the batter after beating for two minutes) On low speed, beat 1/3 of flour mixture into batter. Beat in 1/3 of sour cream. Repeat adding flour and sour cream alternately until well blended.
Spread 1/3 of batter into bottom of pan. Sprinkle half of filling mixture over batter. Cover with another third of the batter, then the last half of the filling, and last third of the batter.
Bake for 50-55 minutes, or until toothpick comes out clean. Remove from oven and let cool in pan for 15 minutes, then invert onto plate. Let cool completely.
Beat together glaze ingredients, I added 1/2 tsp of cinnamon to glaze and it turned out great. The glaze should be thick, but still thin enough to "fall" over cake. Pour glaze over cake by spoonfulls, let set for at least 1/2 hour and serve!