Very Southern...Very Delicious!

Last night I tried out a new pound cake recipe and I am pleased to report that it is delicious.  I found it very easy to put together especially using my stand mixer.  Also, the ingredients are basic...you should have almost everything in your pantry with the exception of the pecans and maybe the sour cream.  This is a great recipe to make and take to a neighbor or family gathering or it's perfect to serve with coffee after dinner.

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.