This was the first time I have made anything in a bundt pan and I obviously don't know all the tricks yet because mine did stick to the pan a bit. It's so hard to grease all those little creases! It didn't matter though...it was made just for us and gone in about 2 days so no one even noticed.
Mom's Sour Cream Coffee Cake
1 cup butter, softened
2 cups sugar
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup chopped pecans
1/2 teaspoon cinnamon
2 teaspoons sugar
Cream butter, sugar, and eggs till fluffy.
In a separate bowl combine flour, baking powder, and salt.
Combine flour mixture and sour cream with butter mixture on low alternating between the two. Add extracts.
In a small bowl mix sugar, cinnamon, and pecans.
Grease and flour a bundt pan. Sprinkle 1/3 nut mixture into top of pan, pour in half of batter, sprinkle 1/3 nut mixture, and then pour in remaining batter and top with the rest of the nut mixture. Bake at 325 for 50-55 minutes or until a toothpick inserted in the middle comes out clean.