Sour Cream Coffee Cake

3 c. SR flour
3/4 c. butter, softened
1 1/2 c. sugar
4 eggs
2 c. sour cream
1 1/2 t. vanilla extract
Filling:
2 c. brown sugar
1 c. sugar
3 t. cinnamon
2 c. chopped pecans
powdered sugar to dust

Preheat oven to 350. Spray angel food or bundt cake pan. Cream butter and sugar together. Beat until fluffy. Add eggs, sour cream, and vanilla. Set aside. Add flour to butter mixture. Stir until fully combined. Set aside. Add sugar, cinnamon, and chopped pecans. Whisk to combine and set aside. Place 1/3 batter in pan. Place 1/3 filling on top. Repeat for a total of 3 times. Place in oven and bake for 90 minutes, until toothpick inserted in middle comes out clean. Invert onto plate and remove pan. Sprinkle with powdered sugar. Slice and serve. Wrap individual slices in plastic wrap and freeze for an easy breakfast.