PREHEAT oven to 340.
Mix first three ingredients in small bowl and set aside.
Using a mixer, cream butter and sugar. On medium speed, add eggs one at a time. Sift flour, baking powder and salt together. Slowly add to mixer until blended. Stir in vanilla. Fold in sour cream. Pour half of the batter into a greased and floured bundt pan. Add half the pecan mixture. Add remaining batter and top with remaining pecan topping.
BAKE for 55-60 mins. Cool 10 mins before inverting pan onto a wire rack to finish cooling.
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