Copyright Thomas Saaristo  All Rights Reserved
Pound cake
1 cup butter, at room temperature
2 cups sugar
2 large eggs
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
8 ounces sour cream
1 teaspoon pure vanilla extract
1/2 cup toasted pecans, chopped
1/2 teaspoon ground cinnamon
2 teaspoons sugar

Set oven rack to center position and heat oven to 350 degrees Fahrenheit

Combine butter and sugar with an electric mixer until light and fluffy. Add eggs, one
at a time, beating 30 seconds after each addition

In a separate bowl, combine flour, baking powder, and salt; stir 1/3 of the flour
mixture into creamed mixture and stir until thoroughly mixed

Add half of the 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 cinnamon mixture
over batter in bundt pan. Pour 1/3 of the batter over the topping; sprinkle another 1/3
of cinnamon mixture over batter

Pour remaining batter into pan; sprinkle remaining nut mixture over batter

Bake 55 to 60 minutes. Cool 1 hour before inverting and slicing