Ingredients
1/2 cup butter, softened1 cup sugar3 large eggs1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1 cup sour creamFILLING:6 ounces cream cheese2 tablespoons confectioners’ sugar2 tablespoons lemon juiceCINNAMON-NUT TOPPING:1/4 cup finely chopped pecans2 tablespoons sugar1/2 teaspoon ground cinnamon
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Set aside.
In a small bowl, beat the cream cheese, confectioners’ sugar and lemon juice until smooth. Spoon half of the batter into a greased and floured 10-in. tube pan. Top with filling and remaining batter. Combine topping ingredients; sprinkle over batter.
Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
