Instructions: 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 l0-inch Bundt pan. Sprinkle half of the pecan mixture over batter. Repeat procedure. Bake at 350 F 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 rack.

Yield: one l0-inch cake.

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