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1
Preheat oven to 350 degrees F. Grease 12-cup fluted baking pan; dust with flour.
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2
Combine baking powder, baking soda, salt and 3 cups flour on a sheet of waxed paper.
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3
In small bowl, combine pecans, brown sugar, cinnamon and remaining 1 Tbsp.
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4
flour.
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5
Using a mixer at medium speed, beat granulated sugar, butter and 2 tsp.
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6
vanilla in a large bowl until creamy.
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7
Beat in eggs, one at a time.
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8
Beat in flour mixture and sour cream alternately, just until blended, beginning and ending with flour and occasionally scraping bowl.
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9
Spread 2 cups batter evenly in prepared pan; sprinkle with half of nut mixture.
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10
Top with 2 cups batter.
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11
Sprinkle with remaining nut mixture, then spread remaining batter over top.
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12
Bake cake 55 to 60 minutes, or until toothpick inserted in center comes out clean.
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13
Cool in pan on wire rack for 10 minutes, then loosen from pan with a small metal spatula and invert onto rack to cool completely.
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14
For the glaze, stir confectioners sugar, milk and 1/2 tsp.
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15
vanilla together in a small bowl until smooth.
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16
Transfer cake to serving plate.
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17
Drizzle glaze decoratively over cake with a spoon and leave to set.
