Butter
8 pecan halves
1 c. (2 sticks) butter
2 c. sugar
2 eggs
2 c. sifted cake flour
1 tsp. baking powder
1/8 tsp. salt
1 c. sour cream
1/2 tsp. vanilla

TOPPING:

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

Generously coat 12 cup bundt pan with butter, placing little extra butter in each notch of pan. Press pecan half into each notch. Preheat oven to 350 degrees.

Cream 1 cup butter and sugar in large mixing bowl. Beat in eggs. Sift together flour, baking powder and salt. Add gradually to creamed mixture, blending well. Carefully fold in sour cream and vanilla.

For topping: Mix chopped pecans with sugar and cinnamon. Sprinkle 2 tbsp. in bottom of bundt pan. Cover with 1/3 cake batter, then alternate 2 tbsp. topping, batter, topping, batter, ending with topping. Bake until toothpick inserted in thickest part of cake comes out clean, about 55 to 60 minutes. Cool 10 minutes in pan, then turn out onto serving plate.

Note: Cake will have a dark outer crust.