From Julie Wright:
"I developed this recipe largely by combining ideas from the Silver Palate
and Moosewood cookbooks, I've always called it Silver Moose Coffee Cake" 

c = cup, T = tablespoon, t = teaspoon.  

Silver Moose Coffee Cake

Cream together in largish bowl:
	1 c sweet butter	
        1 1/2 c white sugar
	1/2 c light brown sugar (packed tight into measuring cup)
Add, and blend well:
	2 eggs, slightly beaten  
	1 T vanilla extract
Preheat oven to 350 degrees 

Sift together in smallish bowl:
	2 c flour		
        1 T baking powder
	1 t baking soda		
        1/4 t salt
	1 t ground cardamom
 
Add small amounts of flour mix to creamed mix, alternating with
small amounts of:
	2 c (16 oz) sour cream* 
Beat till smooth.

In separate bowl, mix:
	3 c shelled pecans, chopped
	1 T cinnamon	
        3/4 c light brown sugar	

Grease bundt pan or fairly deep 9"x13" pan, and dust with flour.
Pour half of batter into pan, then half of pecan topping, then
half of batter, then half of topping, spreading evenly each time.
Set on middle rack of 350 degree oven for 45 minutes or until done.
(Test with toothpick in middle of cake; when it comes out dry it's
done.)  Cool for at least 15 minutes before serving (but let's
get real here... :-) )

*light sour cream works fine.  yogurt also works, but produces a
 different (coarser?) texture and a product less scrumptiously rich -sdh