Ingredients

1 cup butter

1-1/2 to 2 cups sugar

2 eggs

1 cup sour cream

2 cups flour, sifted

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon vanilla

1/2 cup pecan pieces or sliced almonds

1/2 teaspoon cinnamon

1 Tablespoon brown sugar

Cream butter until fluffy, then add sugar. Cream together, then add eggs. Blend well. Add sour cream and blend. Gradually add flour, baking powder, and baking soda. Stir in vanilla. Spread 1/2 of mixture (it will be thick) in a well-greased and floured tube pan (bundt or angel food cake pan).

Combine nuts, cinnamon, and brown sugar. Sprinkle 1/2 on batter. Pour remaining batter on top, then finish sprinkling remaining nut/brown sugar mix on cake.

Bake at 350 degrees for 1 hour. Cool completely before removing from pan.

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