Title: Favorite Poundcake
Categories: Cake
Yield: 10 Servings
| CAKE |
| 1/2 | c | BUTTER |
| 1 | c | SUGAR |
| 2 | | EGGS |
| 2 | c | FLOUR |
| 1 | ts | BAKING SODA |
| 1 | ts | BAKING POWDER |
| 1/2 | ts | SALT |
| 1 | ts | VANILLA |
| 1 | c | SOUR CREAM |
| TOPPING |
| 1/4 | c | BROWN SUGAR |
| 1/3 | c | SUGAR |
| 1 | c | CHOPPED PECANS |
| 1 | ts | CINNAMON |
IN A LARGE BOWL CREAM TOGETHER BUTTER AND 1 CUP SUGAR UNTIL LIGHT AND
FLUFFY. ADD EGGS, 1 AT A TIME, BEATING WELL AFTER EACH ADDITION. SIFT
FLOUR, SODA, BAKING POWDER, AND SALT TOGETHER. ADD TO CREAMED MIXTURE. BEAT
WELL UNTIL MIXED COMPLETELY. ADD VANILLA AND SOUR CREAM. MIX WELL. TOPPING:
COMBINE NUTS, 1/3 CUP BROWN SUGAR AND CINNAMON. PLACE 1/2 OF THE CAKE
BATTER IN A 9 X 13 GREASED PAN. TOP WITH HALF THE TOPPING. REPEAT AGAIN.
BAKE AT 350 DEG F. FOR 25 MINUTES.