- 1/2 cup pecans, chopped
- 2 teaspoons cinnamon
- 4 tablespoons brown sugar
Preheat oven to 350 degrees.
In a large bowl, cream butter and sugar. Add eggs, one at a time beating well after each addition. Fold in sour cream and vanilla. Sift dry ingredients and add to mixture.
Put half the batter in a greased and floured 10-inch tube pan. Sprinkle half of topping over batter. Add remaining batter. Add remaining topping.
Bake for 55-60 minutes. Cool thoroughly before removing from the pan. Sprinkle with powdered sugar.
Adapted from Tea-Time at the Masters
featured in Coffee Cake Competition