2 sticks butter (softened)
3 c. sugar
6 med. eggs
3 c. sifted plain flour
1 (8 oz.) sour cream
1 tsp. vanilla

NUT MIXTURE:

2 tsp. cinnamon
2 tbsp. brown sugar
1/2 c. chopped pecans

Cream butter and sugar. Add eggs one at a time, mixing after each addition. Add alternately the flour and sour cream, starting and ending with the flour. Add vanilla and mix. Pour almost half the batter in a greased and floured bundt pan.

Spoon on nut mixture and swirl into batter with knife. Carefully pour in rest of batter. Bake at 325 degrees for 1 hour to 90 minutes until done. Cool in pan for 30 minutes before removing.