Cinnamon-Laced Pound Cake

Ingredients:
• 1/2 c Chopped pecans
• 2 tb Sugar
• 1 ts Ground cinnamon
• 1 c Butter or margarine; softened
• 2 c Sugar
• 2 Eggs
• 2 c Sifted cake flour
• 1 ts Baking powder
• 1/8 ts Salt
• 1 ts Vanilla extract
• 8 oz Commercial sour cream

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 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