Caramel-Pecan and Sour Cream Coffee Cake

Makes 2 dozen squares

      Batter:

   1 1/2 cups sugar

   1 cup butter, softened

   2 eggs beaten

   1 teaspoon vanilla

   2 cups all-purpose flour

   1/2 teaspoon baking soda

   1 teaspoon baking powder

   1 cup sour cream

Filling:

   1 1/2 teaspoon cinnamon

   1/3-cup brown sugar firmly packed

   1 1/2 cup pecans, finely chopped (optional)

   Caramel Topping

   1/2 cup butter

   6 tablespoons milk

   3/ 4-cup brown sugar, firmly packed

   1 cup pecan pieces, finely chopped

Assembly:

1.     Preheat oven to 350 degrees F

Batter

2.     Cream sugar and butter in large bowl. Add

eggs and vanilla. Combine flour, baking soda and

baking powder in separate bowl. Alternately add flour

mixture and sour cream to butter mixture. Beat until

fluffy.

Filling and Assembly

3.     Combine cinnamon, brown sugar and pecans in a small bowl.

Grease and flour 9 X 13-inch baking dish. Pour half of the batter into

pan and spread evenly. Sprinkle half of filling over batter. Pour and

spread remaining batter and sprinkle with remaining filling. Bake

35 minutes. While cake is baking, prepare topping.

Caramel Topping

4.     Melt butter in medium saucepan over moderate heat. Add milk,

brown sugar and pecan; continue cooking and stir 3-4 minutes.

5.     When cake is done, remove from oven and pour caramel mixture

over top, spreading evenly. Broil cake, watching carefully, until

caramel topping begins to bubble, about 3 minutes. Let cake cool

completely. (Cake can be prepared 1 day ahead, covered and stored

in refrigerator.) At time of serving, cut cake into squares.

From Josh and Dan Gough