Extra moist coffee cake

This coffee cake is dense and moist, thanks to the mix of fats and leavening ingredients.  Perfect for Christmas morning, and you've still got time to make it!

Extra Moist Coffee Cake

2 c flour
1 t baking powder
1 t baking soda
1 c butter
1 c sugar
2 eggs
1 c sour cream

Crumb filling and topping:
1 c chopped pecans
1/4 c brown sugar
2 t cinnamon

In a small bowl, mix the crumb ingredients and set aside.  In a medium bowl, mix the flour, baking powder, and baking soda.  In a large bowl, cream the butter with the sugar until it is light and fluffy.  Add the eggs one at a time, beating to incorporate after each addition.  Blend the flour mixture into the butter mixture, alternating with the sour cream a bit at a time.

Spread half of the batter into a prepared 9 inch square baking pan (greased and floured).  Sprinkle half of the crumb mixture over the batter.  Spread on the remaining batter and top with the remaining crumb mixture.  Bake at 375 for about 40 minutes until a toothpick comes out clean.