Creating this coffee cake is a breeze, and it’s about to become a staple in your baking repertoire.

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the sour cream, melted butter, eggs, and vanilla extract until smooth.
4. Gradually fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
5. In a small bowl, combine the brown sugar and cinnamon. This will be your topping mixture.
6. Pour half of the batter into the prepared baking dish, and sprinkle half of the cinnamon sugar mixture on top.
7. Pour the remaining batter over the first layer and sprinkle the rest of the cinnamon sugar mixture, adding pecans if desired.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Remember, patience is key, just as my grandmother taught me while waiting for her tortillas to puff perfectly on the comal.