1-1/2 cups granulated sugar
3/4 cup butter or margarine, softened
1 tsp. vanilla
2 cups flour
1 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup chopped PLANTERS Pecans
1/3 cup packed brown sugar
1-1/2 tsp. ground cinnamon
Beat granulated sugar, butter and vanilla in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each. Mix flour, baking powder and baking soda. Add to sugar mixture alternately with sour cream, beating after each addition until blended.
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.
Enjoy your favorite foods while keeping portion size in mind.
This recipe can easily be doubled to make 2 cakes. Why not bake one to give to friends and keep one for your family? Just prepare as directed, doubling all ingredients and using 2 pans. Makes 48 servings.
How to Bake in 13x9-Inch Pan
Prepare as directed, using a 13x9-inch pan and reducing the baking time to 30 min. or until toothpick inserted in center comes out clean. Do not remove cake from pan before serving.