1/2 c Chopped pecans
2 tb Sugar
1 ts Ground cinnamon
1 c Butter or margarine;
-softened
2 c Sugar
2 Eggs
2 c Sifted cake flour
1 ts Baking powder
1/8 ts Salt
1 ts Vanilla extract
8 oz Commercial sour cream

ICING
1/2 c Sugar
1/4 c Butter or Margarine
1/4 c Buttermilk
1/2 ts Vanilla Extract
1/4 ts Baking Soda

1. In a large mixing bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition.
   
2. 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.
3. Add eggs, one at a time, beating after each addition. Combine flour, baking powder, and salt; add to creamed mixture, mixing just until blended.
4. Stir in vanilla. Gently fold sour cream into batter. Pour half of batter into a greased and floured 10-inch Bundt pan. Sprinkle half of the pecan mixture over batter.
5. Repeat procedure. Bake at 350 degrees for 55 to 60 minutes or until a wooden pick inserted in center comes out clean.
6. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack. Yield: one 10-inch cake.