Cinnamon-Laced Pound Cake

Directions

Combine pecans, 2 tablespoons sugar, and cinnamon, stirring well.

Set aside.

Cream butter; gradually add 2 cups sugar, beating well at medium speed of an electric mixer.

Add eggs, one at a time, beating after each addition.

Combine flour, baking powder, and salt; add to creamed mixture, mixing just until blended.

Stir in vanilla.

Gently fold sour cream into batter.

Pour half of batter into a greased and floured 10-inch Bundt pan.

Sprinkle half of the pecan mixture over batter.

Repeat procedure.

Bake at 350℉ (180℃) degrees for 55 to 60 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan 10 minutes; remove from pan, and let cool completely on a wire.