Cinnamon Sour Cream Coffeecake

Preaheat oven to 325F.

Grease a bundt cake pan very well! (I use butter, then flour to coat, or the baking spray with flour in it).

Cream together the margarine and sugar. In a separate bowl mix the flour, baking powder and salt; add dry ingredients to sugar-margarine, alternating with the 3 eggs. Then add in the vanilla and sour cream. Mix thoroughly.

For the filling, mix together the pecans, cinnamon and brown sugar. Set aside.

Spoon half of the batter into the prepared pan. Layer with half of the filling. Spoon in the remaining batter and then top with remaining filling mixture.

Bake for 1 hour. Let cool 10 minutes. Turn out of pan onto serving plate or cake stand to finish cooling. Once cool, drizzle with frosting if desired (I always use sour cream frosting!) or sprinkle with powdered sugar.