Sour Cream Coffee Cake

1/4 cup firmly packed brown sugar

2 teaspoons ground cinnamon

1 cup chopped pecans, divided

3/4 salad oil

1 package yellow cake mix (without pudding)

1/2 cup sugar

1 teaspoon vanilla

4 eggs

1 cup sour cream

Preheat oven to 325 degrees. Grease and flour a 10 inch tube or Bundt pan. Combine brown sugar, cinnamon, and 1/2 cup pecans; set aside. Combine cake mix, salad oil, sugar, vanilla, eggs, and sour cream; beat exactly 2 minutes at medium speed. Stir in 1/2 cup pecans.

Pour half of batter into the greased pan, sprinkle brown sugar mixture evenly over batter in the pan. Pour remaining batter into pan; smooth top. Bake for 50-60 minutes, cool on rack 30 min.