Cinnamon Laced Sour Cream Pound Cake

Directions

1. Combine pecans, 2 Tbsp. sugar, and cinnamon, stirring well. Set aside.
2. Cream butter; gradually add in 2 c. sugar, beating well at medium speed of an electric mixer. Add in Large eggs, one at a time, beating after each addition.
3. Combine flour, baking pwdr, and salt; add in to creamed mix, mixing just till blended. Stir in vanilla. Gently fold lowfat sour cream into batter.
4. Pour half of batter into a greased and floured l0-inch Bundt pan. Sprinkle half of the pecan mix over batter. Repeat procedure. Bake at 350 F for 55 to 60 min or possibly till a wooden pick inserted in center comes out clean.
5. Cold in pan 10 min; remove from pan, and let cold completely on a wire rack.
6. Yield: one l0-inch cake.