1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3 cups plus 1 tablespoon all-purpose flour
3/4 cup chopped pecans
1/3 cup packed brown sugar
1 1/4 teaspoons ground cinnamon
1 1/2 cups granulated sugar
3/4 cup butter or margarine (1 1/2 sticks), softened
2 1/2 teaspoons vanilla extract
3 large eggs
1 container (16 ounces) sour cream
1 cup confectioners’ sugar
4 to 6 teaspoons milk

Directions-

2. On waxed paper, combine baking powder, baking soda, salt, and 3 cups flour. In small bowl, combine pecans, brown sugar, cinnamon, and remaining flour.

3. In large bowl, with mixer at medium speed, beat granulated sugar, butter, and 2 teaspoons vanilla until creamy. Beat in eggs, 1 at a time. Alternately beat in flour mixture and sour cream, beginning and ending with flour mixture. Beat just until blended, occasionally scraping bowl.

4. Evenly spread 2 cups batter in prepared pan; sprinkle with half of nut mixture. Top with 2 cups batter. (See tip below.) Sprinkle with remaining nut mixture, then spread with remaining batter.

5. Bake cake 55 to 60 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 pan; invert onto rack to cool completely.

6. Prepare glaze: In small bowl, stir confectioners’ sugar, milk, and 1/2 teaspoon vanilla until smooth. When cake is cool, transfer to cake plate. Use spoon to drizzle glaze decoratively over cake. Let glaze set.

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