Sour Cream Cinnamon Coffee Cake

• Preheat oven to 350 degrees F and grease a 9 inch tube pan with butter 
• Sift the flour, baking powder and baking soda into a large bowl; set aside 
• In a mixing bowl with paddle attachment, cream together the granulated sugar and butter until smooth
• Add eggs and vanilla extract until combined
• Alternate adding the dry ingredients and sour cream into the egg mixture; beat on medium speed until smooth and fully combined 
• Once the cake batter is prepared, mix together the Cinnamon Pecan Topping
• In a small bowl, combine the cinnamon, granulated sugar and chopped pecans
• Pour ½ of the batter into a 9 inch tube pan 
• Sprinkle half of the Cinnamon Pecan Topping to cover the first layer of batter
• Add the remaining batter to the pan and sprinkle the remaining Cinnamon Pecan Topping  over the top of the cake
• Bake at 350 degrees F for 40-45 minutes or until the cake tester comes out clean or until the cake bounces back at the touch!  
• Powdered Sugar Glaze
• In a small mixing bowl, whisk together the powdered sugar, whole milk and vanilla extract until smooth
• If the glaze is too thin, add more powdered sugar to thicken the glaze or if it is too thick, add more milk to thin it out! 
• Drizzle the glaze on top of the coffee cake