1/2 c Chopped pecans
2 tb Sugar
1 ts Ground cinnamon
1 c Butter or margarine;
-softened
2 c Sugar
2 Eggs
2 c Sifted cake flour
1 ts Baking powder
1/8 ts Salt
1 ts Vanilla extract
8 oz Commercial sour cream
Combine pecans, 2 tablespoons sugar, and cinnamon, stirring well. Set
aside.
Cream butter; gradually add 2 cups 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 l0-inch Bundt pan. Sprinkle
half of the pecan mixture over batter. Repeat procedure. Bake at 350?F 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.
Yield: one l0-inch cake.
Busted by Gail Shermeyer 4paws@netrax.net
Yields
1 Servings