---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 1 Servings
   1 1/2 c  Chopped pecans
     3/4 c  Packed brown sugar
       1 tb Cinnamon
            ----- sour cream cake-----
       2 c  Flour
       1 c  Whole wheat flour
       1 tb Baking powder
       1 ts Baking soda
       2    Sticks unsalted butter; soft
   1 1/2 c  Sugar
   1 1/2 c  Sour cream
       3    Eggs
            Powdered sugar; for dusting
   Mix together the filling, and put aside. Preheat oven to 350 degrees. For
   the cake, sift together the flours, baking powder, soda and salt in a large
   bowl. In another bowl, cream the butter, sugar and sour cream until light
   and fluffy. Add the eggs, one at a time, beating well after each. Stir in
   the lemon zest. Add the flour mixture, and beat until just smooth. Pour
   about 1/2 the batter into a greased and floured 10 bundt or tube pan.
   Sprinkle the filling evenly down the center of the batter...preventing the
   filling from touching the sides of the pan. Cover with the remaining
   batter. Bake until a skewer tests clean in the thickest part, about 45-55
   minutes. Cool in the pan for 10 minutes, before turning out. Dust with
   powdered sugar.