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Yah, you'd stalk this cake too if you saw it in a magazine twice in a month during your 8th month of pregnancy!!! Doesn't it just look scrumptious!!! I found it in the Good Housekeeping Winter 2009 Edition that was in the exam room at my OB/GYN's office. I decided to make it for breakfast for our Sunday School Class, but Andrew was sick that morning and I didn't get to indulge, but thank goodness there were about 3 slices left! And Jim was right, warm it up and slather on some butter and it just melts in your mouth, really! Here's proof you can recreate the pictures of recipes you find in those magazines!
Cinnamon Crumb Cake
1/2 cup(s) pecans, toasted and chopped 
1/3 cup(s) packed dark brown sugar
1/4 cup(s) all-purpose flour
1/2 teaspoon(s) ground cinnamon
2 tablespoon(s) butter or margarine, softened
Cake
1 1/2 cup(s) all-purpose flour
1 teaspoon(s) baking powder
1/4 teaspoon(s) baking soda
1/4 teaspoon(s) salt
3/4 cup(s) granulated sugar
4 tablespoon(s) butter or margarine
1 teaspoon(s) vanilla extract
2 large eggs
2/3 cup(s) sour cream
Crumb Topping
1/2 cup(s) pecans, toasted and chopped 1/3 cup(s) packed dark brown sugar 1/4 cup(s) all-purpose flour
1/2 teaspoon(s) ground cinnamon
2 tablespoon(s) butter or margarine, softened
Cake
1 1/2 cup(s) all-purpose flour
1 teaspoon(s) baking powder
1/4 teaspoon(s) baking soda
1/4 teaspoon(s) salt
3/4 cup(s) granulated sugar
4 tablespoon(s) butter or margarine
1 teaspoon(s) vanilla extract
2 large eggs
2/3 cup(s) sour cream
Prepare Crumb Topping:
In small bowl, mix pecans, brown sugar, flour (I use self-rising) , and cinnamon until well blended. With fingertips, work in butter until mixture resembles marbles.
{Roasting nuts under the broiler for a few minutes brings out the sweet oils of the nut and makes them more flavorful! Watch them carefully, they only take a few minutes}
Prepare Cake:
Preheat oven to 350°F. Grease 9-inch springform pan {I don't have a springform pan, but it would have come in very handy for this recipe, I used a 9-inch baking pan instead}; dust with flour.
On sheet of waxed paper, mix flour, {I use self-rising flour, therefore I omit the baking powder, soda and salt} baking powder, baking soda, and salt until combined. {I did this in a bowl, have no idea why the suggest doing this on wax paper}
In large bowl, with mixer on medium speed, beat granulated sugar, butter, and vanilla 5 to 6 minutes or until mixture is fluffy, occasionally scraping bowl with rubber spatula. Reduce speed to low; add eggs, 1 at a time, beating well after each addition.
With mixer on low speed, add flour mixture alternately with sour cream, beginning and ending with flour mixture, scraping bowl occasionally, until batter is smooth.
Yah, I can't stand for 5 or 6 minutes anymore!
Pour batter into prepared pan. Sprinkle with crumb topping and gently press into batter.
Bake 40 to 45 minutes, until toothpick inserted in center of cake comes out clean. To serve warm: Cool cake in pan on wire rack 15 minutes. With small metal spatula, loosen cake from side of pan and remove, then cool an additional 30 minutes. To serve later: Cool cake completely in pan.
This was soooo good, I will definitely be making it again!!!
