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RICH BUTTER PECAN COFFEE CAKE 
1 c. granulated sugar
1 c. dark brown sugar
1 c. butter
2 c. flour
8 oz. sour cream
2 eggs, beaten
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
4 oz. chopped pecans

Mix sugars, butter and flour until fine crumbs form. Reserve 1 cup of this mixture for topping. To remaining crumbs stir in rest of ingredients, except pecans. Spread in two greased and floured 8 inch round pans. Sprinkle with reserved topping mixture and pecan pieces. Bake at 350 degrees for 35-40 minutes. Do not overbake. Freezes well.
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