Davenport Hotel Coffeecake

Be sure to line the pans with foil for an authentic cake.
1 cup salted butter, softened
2 cups sugar
3 large eggs
1 cup sour cream
1 tablespoon vanilla
1 3/4 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
Topping:
1/4 cup brown sugar
1/2 cup pecan pieces
1 teaspoon cinnamon
Powdered sugar, for dusting (optional)
Preheat oven to 350 degrees.
Line two 9-inch round cake pans with foil.
In bowl of standing mixer (or with a hand blender), cream together the butter and sugar for several minutes until light and fluffy. Blend in the eggs, stopping often to scrape down the sides of the bowl. Blend in the sour cream and vanilla. Add the cake flour, baking powder and salt. The batter will be quite loose.
Divide the batter evenly between the two lined cake pans.
Combine all topping ingredients in a small bowl and sprinkle on top of the two cakes.
Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.
Immediately lift cakes out of pans by pulling up the foil and let them cool completely on wire racks before carefully peeling back the foil. Dust with powdered sugar before serving.
Yield: Two cakes, six slices per cake