1 1/2 cups sour cream (I used goat's milk sour cream)
1/2 cup brown sugar
1/2 cup finely chopped pecans
1 1/2 tsp cinnamon
1/4 cup butter
2 cups powdered sugar
1 tsp vanilla
1 to 2 TSP milk (I used goat's milk)
Heat oven to 350 degrees. Grease bundt pan or two loaf pans. Beat sugar, butter, eggs and vanilla in large bowl on medium speed for 2 minutes. Beat in flour, baking powder, baking soda and salt alternately with sour cream. Prepare Filling.
Spread 1/3 of batter in bundt pan (or 1/6 in each loaf pan). Sprinkle with 1/2 of filling. Repeat, ending with a layer of batter.
Bake about 1 hour. Cool slightly and remove from pan. Cool 10 minutes and then drizzle with glaze.
From the 1986 General Mills, Inc. Betty Crocker Recipes for Today cookbook