Cinnamon-Laced Pound Cake

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

Recipe by: Southern Living

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 -----