Sue Freeman posted 04-18-98 7
Cinnamon-Topped Sour Cream Pound Cake
1 cup butter, softened
2 cups sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 8-ounce carton sour cream
1 teaspoon vanilla extract
1/2 cup pecans, chopped
1/2 teaspoon ground cinnamon
2 teaspoons sugar
Preheat oven to 350 degrees. Combine butter and sugar with an electric mixer until light and fluffy. Add eggs, one at a time, beating 30 seconds after each addition.
In a separate bowl, combine flour, baking powder, and salt; stir 1/3 of the flour mixture into creamed mixture; stir until blended.
Add 1/2 carton sour cream to creamed mixture; stir until blended. Repeat procedure, ending with dry ingredients. Stir in vanilla extract. Pour 1/3 of the batter into a greased bundt pan.
Combine pecans, cinnamon, and 2 teaspoons sugar; sprinkle 1/3 of cinnamon mixture over batter in bundt pan. Pour 1/3 of the batter over the topping; sprinkle another 1/3 of cinnamon mixture over batter.
Pour remaining batter into pan; sprinkle remaining nut mixture over batter. Bake at 350 degrees for 55 to 60 minutes. Cool 1 hour in pan; invert.