Nut Mixture:1 cup chopped pecans
1/3 cup sugar
2 tsp. cinnamon
Cake:
2 cubes margarine
2 cups sugar
4 eggs
3 cups flour
1-1/4 tsp. baking powder
1-1/4 tsp. baking soda
1/4 tsp. salt1-1/2 cups sour cream
1-1/2 tsp. vanilla
Powdered sugar for dusting
Combine the ingredients for the nut mixture and set aside.
Preheat the oven to 325 degrees.
Grease and flour a bundt cake pan and set aside.
With mixer, combine margarine and sugar and mix well. Add eggs. Add sour cream and vanilla. In separate bowl, whisk together flour, baking powder, baking soda, and salt. Slowly add this to the butter mixture and mix on low speed until combined.
Spoon 1/3 of the batter into the bottom of the prepared bundt pan. Spread evenly. Using the back of a spoon, make a well around the center of the spread mixture. Sprinkle half of the prepared nut mixture into the well, being careful not to let it go to the edges of the pan. Spread half of the remaining cake mixture over the nut filling. Sprinkle the remaining nut mix around the center of the pan, being careful not to touch the pan. Spread remaining cake batter over the top.
Bake on the center rack of the 325 degree oven for 70 or more minutes, checking after 60 min. Remove from oven when there is no gooey or wet-look left in the cracks that form on the top. Allow to remain in the pan for 10 minutes before removing. Use a knife to loosen edges from sides of pan. Turn out onto cake rack or serving platter. Sprinkle with powdered sugar before serving. Also yummy drizzled with the same cream cheese frosting as is used for cinnamon rolls!
