Sour Cream Bundt Cake

A family favorite dating back to the 1970's.

Cinnamon nut layer: 
1 cup chopped pecans
4 tablespoons sugar 
1 teaspoon cinnamon


Cake mixture:
2 eggs 
1 cup unsalted butter (2 sticks) softened
2 cups sugar 
2 cups flour 
1/4 teaspoon salt 
1 teaspoon baking powder 
1 cup sour cream 
1 teaspoon vanilla extract 


Directions

Preheat oven to 350 degrees.  Butter and flour the bundt pan.


Stir together chopped pecans, sugar and cinnamon.  Sprinkle 1/3 of cinnamon nut layer into prepared bundt pan. 


Blend eggs, sugar, butter with electric mixer until light and fluffy.


In a separate bowl, mix together flour, salt and baking powder.


In a separate bowl, mix together sour cream and vanilla extract in a separate bowl.


Alternately add dry ingredients and sour cream & vanilla to the egg, butter, sugar mixture - beating until smooth. 


Pour half the batter into the prepared bundt pan. Add the remaining cinnamon nut layer and finish with remaining cake mixture.  Bake approximately 45 minutes or until done.