Ingredients

1/2 C. chopped pecans
2 Tbsp. sugar
1 tsp. ground cinnamon
1 C. butter or margarine softened
2 C. sugar
2 eggs
2 C. sifted cake flour
1 tsp. baking powder
1/8 tsp. salt
1 tsp. vanilla extract
8 ounces commercial sour cream

Cooking Instructions

Combine pecans, 2 Tbls. sugar, and cinnamon, stirring well. Set aside. Cream butter; gradually add 2 C. sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Combine flour, baking powder, and salt; add to creamed mixture, mixing just until blended. Stir in vanilla. Gently fold sour cream into batter. Pour half of batter into a greased and floured 10-inch Bundt pan. Sprinkle half of the pecan mixture over batter. Repeat procedure. Bake at 350 degrees for 55 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)