RASPBERRY COFFEE CAKE WITH CREAM FILLING

1/2 c. butter
1 c. sugar
2 eggs
2 1/2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 c. sour cream
1 tsp. vanilla
1 (1 lb. 6 oz.) can raspberry pie filling
1/3 c. brown sugar
1/4 c. granulated sugar
1/2 c. pecans

Cream butter and sugar. Add eggs, one at a time, beating well. Add sifted dry ingredients alternately with sour cream. Add vanilla.

Pour 2/3 of batter into a greased 9x13x2 inch pan. Spread pie with filling. Pour remaining 1/3 batter over pie filling; spread to cover.

In a small bowl mix brown sugar, 1/4 cup granulated sugar and pecans. Sprinkle mixture on top of cake. Bake at 350 degrees for 35 minutes. Serves 20.