16 tbsp. or 2 sticks sweet butter
2 3/4 c. granulated sugar
2 eggs, beaten
2 c. unbleached all-purpose flour
1 tbsp. baking powder
1/4 tsp. salt
1 c. sour cream
1 tbsp. vanilla
2 c. pecan nuts, chopped
1 tbsp. ground cinnamon

Preheat oven to 350 degrees. Grease a 10 inch Bundt pan and lightly dust inside with flour. Cream together the butter and 2 cups of the sugar. Add eggs, blending well, then the sour cream and vanilla. Sift together the flour, baking powder and salt. Fold the dry ingredients into the creamed mixture, and beat until just blended. Do not over beat. In a separate bowl, mix remaining 3/4 cup sugar with pecans and cinnamon. Pour half of the batter into the Bundt pan. Sprinkle with half of the pecan and sugar mixture. Add remaining batter and top with the rest of the pecan mixture. Set on middle rack of oven and bake for 60 minutes or until cake tester inserted in the center comes out clean. Serve warm. 10 portions.