*  Exported from  MasterCook  *

                  Cinnamon-Topped Sour Cream Pound Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Bundt Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Butter -- softened
   2      cups          Sugar
   2                    Eggs
   2      cups          All-purpose flour
   1      teaspoon      Baking powder
     1/2  teaspoon      Salt
   1                    8-oz carton sour cream
   1      teaspoon      Vanilla extract
     1/2  cup           Pecans -- chopped
     1/2  teaspoon      Ground cinnamon
   2      teaspoons     Sugar

Combine butter and sugar with an electric mixer until light and fluffy.
 Add eggs, one at a time, beating 30 seconds after each addition. 
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 mixture over batter in bundt pan.
 Pour 1/3 of the batter over topping; sprinkle another 1/3 of cinnamon mixture over batter. 
 Pour remaining batter into pan; sprinkle remaining nut mixture over batter. 

Bake at 350F for 55 to 60 minutes. 
 Cool 1 hour in pan; invert.



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