BANANA-SOUR CREAM COFFEE CAKE

1¼ cups sugar, divided
½ cup chopped pecans
1 tsp. ground cinnamon
½ cup butter, softened
2 eggs
1 cup mashed ripe bananas
½ cup sour cream
½ tsp. vanilla
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt

Preheat oven to 350°. In a small bowl, stir together ¼ cup sugar, pecans, and cinnamon; sprinkle half of mixture in a well-greased 12-cup Bundt pan. Set remaining mixture aside.

In a large bowl, beat butter at medium speed of an electric mixer until fluffy; gradually add remaining 1 cup sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears. Add banana, sour cream, and vanilla, beating at low speed just until blended.

Combine flour, baking powder, soda, and salt; fold into creamed mixture. Pour half of batter into prepared pan; sprinkle with remaining pecan mixture. Top with remaining batter.

Bake 45 minutes or until a long toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes remove from pan, and cool on wire rack.

Can sprinkle with a dusting of powdered sugar before serving, if desired.