Cinnamon-Topped Sour Cream Pound Cake

1 c Butter; softened
2 c Sugar
2 Eggs
2 c All-purpose flour
1 ts Baking powder
1/2 ts Salt
1 8-oz carton sour cream
1 ts Vanilla extract
1/2 c Pecans; chopped
1/2 ts Ground cinnamon
2 ts Sugar

Combine butter and sugar with an electric mixer until light and fluffy. Add eggs, one at a time, beating 30 seconds after each addition. Combine flour, baking powder, and salt; stir 1/3 of the flour mixture into creamed mixture; stir until blended. Add 1/2 carton 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 mixture over batter in bundt pan. Pour 1/3 of the batter over topping; sprinkle another 1/3 of cinnamon mixture over batter. Pour remaining batter into pan; sprinkle remaining nut mixture over batter. Bake at 350F for 55 to 60 minutes. Cool 1 hour in pan; invert.

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