Pecan Sour Cream Pound Cake

Preheat oven to 300 degrees F. Grease and flour a 10-inch bundt or tube pan. Sprinkle 1/4 cup pecans on bottom of pan.

In a medium bowl, whisk together remaining 1 cup pecans, flour, salt, and baking soda; set aside.

In a large mixing bowl, cream butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs and vanilla, beating until well mixed.

With mixer at low speed, alternately add the flour mixture and the sour cream to the creamed mixture just until fully incorporated. Pour batter into prepared pan.

Bake for 1 hour and 20 minutes, or until tested done when pressed lightly in the center and cake springs back. Cool for 15 minutes in pan on wire rack before removing. Cool completely on wire rack.