

- 2/3 cup sugar
- 2/3 cup pecans, finely chopped
- 1 teaspoon cinnamon
- 3 cups flour
- ¾ cup soy flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 ¾ cups sugar
- ½ cup butter, softened
- 3 large eggs
- 8 ounces soy sour cream
- 8 ounces dairy sour cream
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees F.
- Grease 9-inch to 10-inch tube pan with removable bottom; dust with flour.
- In small bowl, mix 2/3 cup sugar, pecans, and cinnamon. In medium bowl, stir together flour, baking powder, baking soda, and salt.
- In large bowl, with mixer at low speed, beat remaining 1 ¾ cups sugar and butter until blended, scraping bowl with rubber spatula.
- Increase speed to high; beat until creamy, about 2 minutes, scraping bowl occasionally. Reduce speed to low; add eggs, 1 at a time, beating well after each addition.
- With mixer at low speed, add flour mixture alternating with sour cream, beginning and ending with flour mixture, beating until batter is smooth, occasionally scraping bowl. Beat in vanilla.
- Spoon one-third of batter into prepared tube pan.
- Sprinkle ½ cup nut mixture evenly over batter, then spread half of remaining batter on top.
- Sprinkle with ½ cup more nut mixture; layer with remaining batter, then remaining nut mixture.
- Bake cake 1 hour 10 minutes, or until toothpick inserted in center comes out clean.
- Cool cake in pan on wire rack 10 minutes.
- With small metal spatula, loosen cake from side of pan and lift cake from pan bottom. Invert cake onto plate; remove bottom of pan.
- Immediately invert cake onto wire rack to cool completely, with nut mixture on top