Coffee Cake:

1 cup sugar

½ cup butter, softened

1 cup sour cream

2 eggs

1 teaspoon vanilla

2 cups flour

1 ½ teaspoons baking powder

½ teaspoon salt

1 (21 oz.) can cherry pie filling

Topping:

¼ cup flour

¼ cup sugar

¼ cup chopped pecans

1 teaspoon cinnamon

3 tablespoons butter

Heat oven to 325°.  Grease and flour 13×9-inch baking pan; set aside.  Combine 1 cup sugar and ½ cup butter in bowl.  Beat at medium speed, scraping bowl often, until creamy.  Add sour cream, eggs and vanilla, continue beating until well mixed.  Add 2 cups flour, baking powder, baking soda and salt; beat at low speed until well mixed.  Spread half of batter into prepared pan.  Spoon cherry pie filling over batter.  Spoon remaining batter over pie filling; spread carefully.  Stir together ¼ cup flour, ¼ cup sugar, pecans and cinnamon in bowl.  Cut in 3 tablespoons butter until mixture resembles coarse crumbs.  Sprinkle crumb mixture over batter.  Bake 45-50 minutes until toothpick inserted in center comes out clean and topping is dark golden brown.