Batter:
½ C butter or solid margarine
1 C sugar
3 eggs
1 TSP vanilla
2 C flour
1 TSP baking powder
1 TSP baking soda
8 OZ (1 C) sour cream
Topping:
6 TBS butter or margarine
1 C brown sugar
2 TSP cinnamon
1 C pecans (coarsely chopped)
Temperature: 350
Cream butter and sugar together. Add eggs and vanilla, beat until smooth. Mix all of the batter dry ingredients and add in 3 parts alternately with sour cream. Mix the topping. Pour half of the batter into a 10” tube or bunt pan that is greased and floured or lined on bottom with waxed paper. Dot with half of the topping. Repeat with remaining half of the batter and topping. Bake for 45 minutes. Cool in the pan for 15 minutes then turn out.