Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.
In a small bowl, mix together the chopped pecans, melted butter, brown sugar, and ground cinnamon to create the filling.
Spoon half of the batter into the prepared bundt pan. Sprinkle the pecan filling evenly over the batter. Top with the remaining batter.
Use a knife to gently swirl the batter and pecan filling together to create a marbled effect.
Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake.
Slice and enjoy your delicious Butter Pecan Pound Cake!
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