Sour Cream Coffee Cake

This is a very moist coffee cake, and one our family has enjoyed for years. It also freezes well.

2 sticks of margarine
1/4 tsp. salt
1 tsp. butter flavoring
2. c. flour
12 oz. sour cream
2 c. sugar
1 tsp. vanilla
2 eggs
1 tsp. baking powder

Topping:
6 Tbs. sugar
1/2 tsp. cinnamon
1 c. chopped pecan
Mix together thoroughly.

Cream  together margarine, sugar, salt and vanilla. Add eggs, one at a time, beating thoroughly after each addition. Sift flour and baking powder together and add to margarine mixture. Add butter flavoring and fold in sour cream. In greased bundt pan or 9x13 or 10x10 pan, pour 1/2 of the coffee cake mixture. Sprinkle 1/2 of the topping over cake mixture. Spread the remainder of the cake mixture into the pan and top with remaining topping. Bake at 350 degrees for 50-60 min. Frost, if desired with white icing.