Pear Pecan Coffee Cake

Filling:

4 pears, pealed and and cut into 1/2" diced pieces.
1 c. chopped pecans
3 tbs. sugar
1 tbs. cinnamon

Coffee Cake:

2 eggs
2 c. sour cream
1 tbs. vanilla
8 oz. butter
1 tbs. lemon peel
1 tbs. baking powder
dash of salt
2 c. sugar
3 c. flour

Directions:

Butter a 10" bundt pan. Mix filling ingredients. Mix eggs, sour cream and vanilla. Beat butter and lemon peel until light and fluffy. Add sugar and continue beating another 3-4 minutes. Add the egg mixture and mix well on low speed. Add flour, baking powder and salt. Mix just until combined. Pour half the mixture into the bundt pan and spread the filling over top. Pour the rest of the batter over filling and carefully spread evenly. Bake at 350 for an hour or until cake tester comes out clean. Serve warm or at room temperature.

(The last time I made this I put it in a 9"x13" pan and it worked just fine although I still prefer the bundt pan as I don't have to worry about the middle not being thoroughly cooked.)