Ingredients

Filling:

1/4 C flour

2 t cinnamon

1/4 t salt

1/4 C butter

3/4 C chopped pecans

Batter:

2 3/4 C flour

3 t baking powder

1/2 t baking soda

1/2 t salt

1 C plus 1 1/3 T butter, room temp

1 1/2 C sugar

1 1/2 t vanilla

3 eggs

1 C sour cream

Preparation

  1. Prepare filling: cut butter into sugar mixture (add nuts last).
  2. Batter: sift first four ingredients. Cream butter, sugar, and vanilla until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Add dry ingredients with sour cream alternating- starting and ending with dry.
  5. Spread 1/3 of batter evenly into a buttered and floured 10 in. tube pan. Sprinkle 1/3 of filling (plus raspberries) and press down with the bottom of a spoon. Repeat twice.
  6. Bake 350 until done. Melt remaining butter and brush while hot.
  7. Cool 15 min in pan and then lift out and finish cooling.