Orange Pecan Coffeecake

1 cup butter or margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1 tablespoon grated orange peel
2 cups self-rising flour
1 cup sour cream

Cream butter and sugar until light and fluffy. Add eggs, vanilla and peel, beating well.

Add flour alternately with sour cream, beginning and ending with flour, and mixing well after each. Spread batter in greased 13x9x2-inch baking pan and sprinkle with topping.

Bake at 350 degrees for 35 to 40 minutes, or until it pulls away from sides of pan. Cool in pan on wire rack for 10 minutes. Drizzle with glaze.

Serves 12 to 15.

Topping:
1/2 cup sugar
2 tablespoons self-rising flour
1 cup butter or margarine, softened
1 cup chopped pecans

Combine sugar and self-rising flour. Cut in softened butter or margarine and stir in chopped pecans.

Glaze: 1 cup powdered sugar 11/2 tablespoons orange juice

Combine powdered sugar and orange juice, stirring until smooth.