Cinnamon-Laced Sour Cream Pound Cake
1/2 cup chopped pecans
2 T. sugar
1 t. cinnamon
1 cup butter
2 cups sugar
2 eggs
2 cups sifted cake flour
1 t. baking powder
1/8 t. salt
1 t. vanilla
8 oz. sour cream
Combine nuts, 2 T. sugar and cinnamon in a small bowl, stir well and set aside.
Cream butter. Gradually add 2 cups sugar, beating well at medium speed. 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 and gently fold in sour cream.
Spoon half of batter into a greased and floured Bundt pan. Sprinkle nut mixture over batter and then spoon remaining batter on top of nut mixture. (Note: You can divide the batter into 3 parts and have 2 smaller layers of nut mixture, if you would like...that's what I did!)
Bake at 350 degrees for 55-60 minutes or until a wooden toothpick comes out clean. If you have a dark Bundt pan like I do, you may need to adjust temp to 325 degrees or check cake at about 50 minutes so you don't burn the sides. Cool cake in pan for 10 minutes; remove from pan and cool completely on a wire rack.
