• Heat oven to 350 degrees F. Grease a 9 x 5 x 3 inch loaf pan and set aside.

For the Filling and Topping:

• For the swirl mixture, in a small bowl combine the cinnamon, sugar and pecans and set aside. Melt 2 tablespoons of butter and set aside to cool.

For the Cake:

• In a medium bowl, thoroughly combine flour, baking powder, baking soda, and salt. Set aside.
• In large bowl, using an electric mixer, beat the remaining 1/2 cup butter with the sugar until fluffy.
• Beat in the vanilla. Add the eggs, one at a time, beating well after each addition.
• Beat in the flour mixture one-third at a time, alternating with the sour cream, until well combined.
• Pour half the batter into prepared pan and cover with half the cinnamon pecan mixture. Spread remaining batter over and top with remaining cinnamon pecan mixture.
• Sprinkle on the reserved melted butter. With a butter knife, swirl mixture into the batter.
• Bake 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan on a rack and remove from pan when completely cool.