Butter Pecan Pound cake

Ingredients:

For the cake:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream

For the butter pecan mixture:

• 1 cup chopped pecans
• 1/4 cup unsalted butter, melted
• 1/4 cup brown sugar

Instructions:

1. Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan.
2. In a medium bowl, combine the chopped pecans, melted butter, and brown sugar for the butter pecan mixture. Set aside.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients.
7. Fold in the butter pecan mixture until evenly distributed in the batter.
8. Pour the batter into the prepared Bundt pan and smooth the top.
9. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.