Ingredients

For the Cake

• 1¾ cups (220 g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (115 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• ½ cup (100 g) light brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• ½ cup (120 g) sour cream
• ¼ cup (60 ml) milk
• 1¼ cups (140 g) chopped pecans

For the Vanilla Glaze

• 1 cup (120 g) powdered sugar
• 2–3 tbsp milk
• 1 tsp vanilla extract

Topping

• ½ cup chopped toasted pecans

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Instructions

Step 1

Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.

Step 2

Whisk together the flour, baking powder, baking soda, and salt.

Step 3

In a large bowl, beat the butter with both sugars until light and fluffy.

Step 4

Add the eggs one at a time, then mix in the vanilla.

Step 5

Mix in the sour cream and milk.

Step 6

Gradually add the dry ingredients and stir just until combined.

Step 7

Fold in the chopped pecans.

Step 8

Pour the batter into the prepared loaf pan and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

Step 9

Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Step 10

Whisk together the powdered sugar, milk, and vanilla until smooth. Pour over the cooled cake and sprinkle with toasted pecans.

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Tips

• Toast the pecans before adding them for a deeper, nuttier flavor.
• Do not overmix the batter to keep the loaf tender.
• Store in an airtight container for up to 4 days.
• Delicious served with coffee or tea.