1/2 cup chopped pecans
2 tablespoons sugar
1 teaspoon ground cinnamon
1 cup butter softened
2 cups sugar
2 eggs
2 cups flour
1 teaspoon baking powder
1/8 teaspoon salt --
1 teaspoon vanilla
8 ounces sour cream softened
1. Combine 2 tablespoons sugar and cinnamon, stirring well; set aside. Cream butter, gradually add 2 cups sugar; beating well at medium speed with mixer approximately 5 minutes. Add eggs, one at a time, beating after each.
2. Combine flour, baking powder and salt. Add to creamed mixture, mixing just until blended. Stir in vanilla. Gently fold in sour cream.
3. Pour half of the batter into a greased and floured 10" bundt pan. Sprinkle half of the pecan mixture. Repeat procedure.
4. Bake at 350 degrees for 55 to 60 minutes or until toothpick comes out clean. Cool in pan 10 minutes, remove from pan. Continue to cool on wire rack.
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