Sour Cream Coffee Cake

1 c butter, softened
3 c sugar
6 eggs at room temp
¼ t salt
¼ t soda
3 c flour
1 c sour cream
1 t vanilla

Topping:
2 c chopped pecans
8 T dark brown sugar
4 t cinnamon

Cream butter and sugar, add eggs one at a time, beating after each. Sift dry ingredients 3 times, alternately add flour and sour cream beginning and ending with flour. Add vanilla. Grease bundt pan. Mix topping. Sprinkle small amount of topping on bottom. Add half of batter. Sprinkle more of the topping on batter and add the rest of the batter. Sprinkle remaining topping mixture on top. Bake 300 degrees 1 ½ hours. Don’t open oven door the first hour. Cool 15 mins and turn out on plate.