Ingredients:
The cake:
1 cup butter, softened
1 1/4 cups sugar
2 eggs
1 cup sour cream
2 cups flour
1/2-tsp. baking soda
1 1/2 tsp. baking powder
1-tsp. vanilla
Nut Mixture:
1 cup chopped pecans
2 tsp. Cinnamon
3 1/2 Tbsp. sugar
Icing:
1 Tbsp. butter
1 Tbsp. milk
1-tsp. vanilla
1 cup powdered sugar
Preparation:
Cream butter and sugar. Add eggs and beat until fluffy. Blend in sour
cream.
Combine dry ingredients in separate bowl. Add to the creamed mixture
above. Add vanilla and blend well.
Carefully spoon 1/2 of the batter into a 10" greased and floured bundt pan.
Combine nut mixture. Sprinkle 3/4 of the nut mixture over this batter.
Carefully add remaining batter.
Place in cold oven on center rack, then set temperature @ 350 degrees.
Bake 40-50 minutes. Check with tester.
Remove from oven and let sit 10 minutes.
While cake is sitting for 10 minutes, mix ingredients for icing and
prepare as described below. Remove cake from pan. Spread icing while cake
is hot. Sprinkle with remaining nut mixture over top.
Icing preparation:
Heat butter and milk in a saucepan over low to medium heat. When melted,
add powdered sugar and vanilla. Make it a glaze consistency. Add a little
milk ONLY if necessary.
