1 c. butter
2 c. sugar
2 eggs
1 c. sour cream
1 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 c. chopped pecans
4 tbsp. firmly packed brown sugar
1 tsp. ground cinnamon

Cream butter and sugar well. Add eggs, one at a time, beating well after each addition. Fold in sour cream and vanilla. Add dry ingredients which have been combined. Pour half the batter into a greased and floured Angel food tube pan. Mix together pecans, brown sugar and cinnamon. Sprinkle 3/4 of the mixture on batter - do not let nut mixture touch sides of pan. Top with rest of batter and sprinkle rest of nut mixture on top. Bake at 350 degrees for 45-60 minutes. Cool cake for 10 minutes before turning out of pan.