1 c. sour cream
2 sticks butter
1 1/4 c. sugar
2 eggs
1 c. flour
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. vanilla
2/3 c. chopped pecans combined with 1 tsp. cinnamon & 2 tbsp. sugar (more if desired)

Combine butter, sugar and eggs. Beat with electric beater until light and fluffy. Blend in sour cream gently. Fold in sifted dry ingredients and vanilla. Blend well. Spoon half of batter into a 9" tube pan (which has been greased and floured). Batter will be quite thick. Sprinkle half of nut, cinnamon/sugar mixture over batter. Spoon in remaining batter and top with rest of nut mixture. Very gently press this mixture into batter with spoon (so topping won't come off after baking). Place cake in COLD oven and set to 350 degrees and bake about 55 minutes. Use toothpick test for doneness. This freezes especially well.