This recipe is from my grandmother, Ethel Eynard.  Jefferson City, MO.  1975.  My Grandmother baked very well, this was one of her most used coffee cake recipes.  What could be better than enjoying coffee with friends and family with a freshly baked coffee cake right out of your oven.

French Coffee Cake

1/2 C. margarine
1 C. sugar
3 eggs
1 tsp. vanilla
2 C. sifted all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 C. sour cream

Topping
2 Tbsp. margarine
3 Tbsp. flour
3/4 C. brown sugar
1/2 C. chopped pecans

Cream 1/2 cup margarine. Add sugar gradually, continuing to cream until light, fluffy.  Add eggs one at a time; beat well after each addition:  add vanilla.  Combine flour, baking soda, baking powder, salt together.  Alternately add sifted dry ingredients, sour cream to mixture; blend together.

Prepare topping: cream margarine and flour together; add sugar and pecans.  Mix until topping is crumbly.  Pour enough batter into a greased 8x8x2 inch pan to cover the bottom of the pan, spreading batter to edges.  Cover with most of topping.  Pour remaining batter on top.  Sprinkle remaining topping over batter.  Bake about 50 minutes at 350 degrees or until top is light golden brown.  Be careful not to over bake.  Cool for 10 minutes in pan, then remove.  This cake freezes well.