1 c Butter; softened 1 8-oz carton sour cream
2 c Sugar 1 ts Vanilla extract
2 Eggs 1/2 c Pecans; chopped
2 c All-purpose flour 1/2 ts Ground cinnamon
1 ts Baking powder 2 ts Sugar
1/2 ts Salt
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.
~Mrs. Richard Hebert (Marca), Evangeline Parish (Ville Platte)
from Foods a la Louisiane by Louisiana Farm Bureau Women typed by
Tiffany Hall-Graham
Yields
1 cake