Cherry Coffe Cake

1 cup sugar
1/2 cup butter, softened
1 cup sour cream
2 eggs
1 tsp vanilla
2 cups flour
1.5 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
1 21 ounce can cherry pie filling

Topping:
1/4 cup flour
1/4 cup sugar
1/4 cup chopped pecans
1 tsp cinnamon
3 tbsp butter

Combine 1 cup sugar and 1/2 cup butter; beat until creamy. Add sour cream, eggs and vanilla, beating until well-mixed. At low speed, add dry ingredients until well -blended.

Spred half of the batter in a greased and floured 13X9 inch pan. Spred pie filling over batter and top with remaining batter. Cut butter into topping ingredients until it resembles coarse crumbs. Sprinkle over top of the case. Bake at 325 degrees for 45 to 50 minutes.