Cake

2 sticks butter
2 cups sugar
2 eggs
1 cup sour cream (can substitute up to 1/2 cup buttermilk or whole milk yogurt)
1/2 tsp vanilla extract
2 cups flour
1 tsp baking powder
1/4 tsp salt

Topping

5 Tbs sugar, white or brown
1 Tb cinnamon
1 cup chopped pecans or walnuts

Grease or spray a bundt pan, and preheat the oven to 350.
Cream the butter well and add the sugar. Beat in the eggs, then the sour cream and vanilla.
Sift the flour with the baking powder and salt. Fold into the wet mixture. Combine the ingredients for the topping.

Pour 1/3 of the batter into the bundt pan and sprinkle 2/3 of the topping mixture. Add the rest of the batter and cover with the remaining topping.

Bake 1 hour. Cool for 5-10 minutes in pan, and then turn over on to the serving platter.

Notes: This cake earns its name by being impossible to ruin. You can add ingredients in the wrong order, overbake it, underbake it, and it's always good. I once underbaked it, turned it out onto a baking sheet and roasted it until it was done, and it was absolutely delicious. It is also better the day after you bake it, and stays moist and wonderful for days, if it lasts that long. I do not recommend, however, substituting whole wheat flour or brown sugar for the cake mixture.

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