-
Mix together brown sugar, white
sugar, cinnamon and pecans. Set aside.
-
Cream together the butter and
sugar.
-
Add the eggs, sours cream and
vanilla.
-
In a separate bowl combine the
dry ingredients.
-
Add the dry ingredients to the
wet, and stir just until blended.
-
Spoon half the batter into a
greased and floured bundt pan. Spoon half of the pecan
cinnamon topping on top of the batter.
-
Put remaining batter on top and
sprinkle with the remaining topping.
-
Bake at 325 degrees for 40
minutes.
-
Cool for 5 minutes and remove
from pan.
-
Cover after cooling 10 more
minutes to keep exceptionally moist.
