2/3 cup chopped pecans 2 tablespoons brown sugar 1 ½ teaspoons ground cinnamon
Batter: 1 cup butter, softened 2 cups sugar 2 eggs ½ teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt 1 cup (8 ounces) sour cream Confectioner’s sugar
In a small bowl, combine the pecans, brown sugar and cinnamon; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.
Pour half of the batter into a greased and floured 10-in. fluted tube pan; sprinkle with half of the pecan mixture. Gently top with remaining batter and pecan mixture.
Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioner’s sugar.