Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup pecans, chopped
- 1/2 cup confectioners’ sugar (for glaze)
- 2 tablespoons milk (for glaze)
If you’re looking for substitutions, you can use Greek yogurt in place of sour cream for a tangier flavor. For a nut-free version, try swapping pecans with chocolate chips or dried cranberries.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture. Mix until just combined.
- Fold in the chopped pecans, being careful not to overmix.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the glaze by whisking together confectioners’ sugar and milk until smooth.
- Once the cake is completely cooled, drizzle the glaze over the top, allowing it to cascade down the sides.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International