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

Cream butter and sugar in large mixing bowl. Beat 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 tablespoon in bottom of bundt pan. Cover with 1/3 of cake batter, then alternate 2 tablespoons topping, batter, topping, batter, ending with topping. Bake 55 to 60 minutes or until toothpick inserted in thickest part of cake comes out clean. Cool 10 minutes in pan, then turn out onto serving platter.

NOTE: Cake will have a dark outer crust.