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1/2 cup butter, softened
1 cup sugar
1 large egg
1 1/4 cup all-purpose flour
1/2
teaspoon baking powder
1/4 teaspoon salt
1/2 cup sour cream
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
1/4
cup firmly packed brown sugar
1 tablespoon sugar
1/2 teaspoon ground cinnamon
*BEAT butter at medium speed of an electric mixer until creamy;
gradually add 1 cup sugar, beating well. Add ess, beating until blended.
*COMBINE flour, baking powder, and salt; add to butter mixture alternately with sour cream, beginning and
ending with flour mixture. Beat at low speed just until blended. Stir in vanilla.
*COMBINE pecans and remaining 3 ingredients. Pour half of batter into
a greased and floured 8 1/2" X 4 1/2" X 3" loaf-pan, sprinkle with half of peacan mixture. Pour mixture
batter into pan; top with remaining pecan mixture.
*BAKE at 350 for 1 hour or until wooden pick inserted in center comes out clean. (Cover with aluminum foil during last
15 minutes of baking to prevent excessive browning, if necessary.) Cool in pan on a wire rack 10 minutes; remove from
pan, and cool completely.
*YIELD:
1 loaf
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