|1-½||cups granulated sugar|
|¾||cup butter or margarine, softened|
|1||tsp. CALUMET Baking Powder|
|½||tsp. baking soda|
|1||cup BREAKSTONE'S or KNUDSEN Sour Cream|
|1||cup chopped PLANTERS Pecans|
|⅓||cup packed brown sugar|
|1-½||tsp. ground cinnamon|
COMBINE nuts, brown sugar and cinnamon; spoon half into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray; top with half the cake batter. Repeat layers.
BAKE 55 min. to 1 hour or until toothpick inserted near center comes out clean. Cool 10 min. in pan. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely. How to Bake in 13x9-inch pan: Prepare as directed, using 13x9-inch pan and reducing the baking time to 30 minutes or until toothpick inserted in center comes out clean. *Do not remove cake from pan before serving.
Note: Very helpful tips/suggestions from reviews of this recipe available on website. *One reviewer reduced the amount of sugar;several added cinnamon to the cake batter. Several used thinly sliced apples or walnuts in place of the pecans.