Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (8 ounces) sour cream

• FILLING:
• 2 packages (3 ounces each) cream cheese
• 2 tablespoons confectioners’ sugar
• 2 tablespoons lemon juice

• CINNAMON-NUT TOPPING:
• 1/4 cup finely chopped pecans
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon

Directions

• 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 near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 12 serving