1/2 c. chopped pecans
2 tbsp. sugar
1 tsp. ground cinnamon
1 c. butter, softened
2 c. sugar
2 eggs
2 c. sifted cake flour
1 tsp. baking powder
1/8 tsp. salt
1 tsp. vanilla extract
1 (8 oz.) carton commercial sour cream

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 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 wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.