REGULAR BUNDT PAN:

1 1/2 c. butter
3 c. sugar
1/2 tsp. vanilla
3 eggs
1 1/2 tsp. baking powder
3/8 tsp. salt
3 c. flour

SMALL BUNDT PAN:

1 c. butter
2 c. sugar
1 tsp. vanilla
2 eggs
1 tsp. baking powder
1/4 tsp. salt
2 c. flour

Cream together butter, sugar and vanilla. Add eggs and beat well. Then add baking powder, salt and flour.

NUT MIXTURE:

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

Add one carton sour cream to cake batter. Mix well and pour 1/2 of batter in prepared Bundt pan. Sprinkle half of nut mixture on batter. Add remaining batter and sprinkle the remaining nut mixture on top. Bake at 325 degrees for 1 hour (small Bundt pan) or 1 1/4 hours (regular Bundt pan). Check for doneness.