2 sticks (1 cup) butter
2 cups sugar
1 teaspoon vanilla extract or almond extract
1 cup sour cream
2 cups flour
1 teaspoon baking powder
1 cup chopped pecans
4 tablespoons brown sugar
1 teaspoon cinnamon
Heat oven to 325 degrees. Coat a bundt pan with nonstick spray.
In a large bowl, cream together butter, sugar and vanilla extract until well blended. Add eggs one at a time, mixing between each addition. Then add sour cream and mix until well combined. Add flour and baking powder, mix at low until just incorporated, then beat at higher speed until well blended.
For the filling: In a small bowl mix pecans, brown sugar and cinnamon.
Pour half the batter into the bundt pan; sprinkle half of the nut mixture on batter, then pour in the rest of the batter and finish with the rest of nut mixture. Bake 1 hour, or until toothpick comes out clean. Cool in the pan upright for 10 minutes before inverting onto a plate.
Serves 12 to 16.