Categories: May2010, baked goods, breakfast, cakes, coffee cakes, try*this

Ingredients

• 1/2 cup sugar
• 2 cups pecans, chopped
• 1 Tablespoon cinnamon
• 2 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup butter, salted
• 1 1/2 cups sugar
• 2 eggs
• 1 1/2 cups sour cream
• 1 tablespoon vanilla

Directions

1. Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan.

2. In a small bowl, combine the ½ cup sugar, pecans and cinnamon. Set it aside.

3. In another small bowl, combine flour, baking powder and salt. Set aside

4. In a large bowl, cream butter and 1½ cups sugar.

5. Add the eggs, mixing well after each one.

6. Add sour cream and vanilla. Mix, scrape down bowl and mix again.

7. Fold flour mixture into butter mixture. Do not over mix.

8. Spoon half of the cake mixture into the prepared pan. Spread evenly. Sprinkle the batter evenly with half of the pecan mixture.

9. Add the remaining cake batter and spread it evenly over the top of the pecan mixture.

10. Sprinkle the remaining pecan mixture evenly over the top of the cake.

11. Bake cake for 1 hour or until a cake tester or toothpick inserted in the center comes out clean.

12. Yield: one 10-inch cake

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