Using sour cream keeps the cake tender and gives it a little extra something.

Sour Cream Coffee Cake

Preheat oven to 350 degrees. Spray a 10-inch tube pan with nonstick cooking spray.

Beat butter and 1 cup granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Combine flour, baking soda and salt. Add alternately to butter mixture with sour cream. 

In a small bowl, combine remaining 1/2 cup granulated sugar, brown sugar, cinnamon and pecans.

Sprinkle 1/3 of the cinnamon-sugar mixture in the bottom of prepared pan. Spread half the batter in the pan. Evenly sprinkle 1/3 of the cinnamon-sugar mixture over the batter. Pour remaining half of the batter in the pan; gently spread to cover the cinnamon-sugar mixture. Evenly sprinkle remaining 1/3 of the cinnamon-sugar mixture over the batter. 

Bake 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes.  Use a knife to loosen sides. Place on serving platter. Serve warm.