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.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)