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1
Place the pecans in the bowl of a food processor fitted with a blade attachment and pulse until coarsely chopped, about 4 to 5 (1-second) pulses.
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2
Add the remaining ingredients and process until very fine and the texture of wet sand, about 30 seconds; set aside.
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3
Heat the oven to 325 degrees F and arrange a rack in the middle.
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4
Coat a 9-by-9-inch metal baking pan with butter and dust with flour, tapping out the excess; set aside.
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5
Sift the measured flour, baking powder, baking soda, and salt into a medium bowl and set aside.
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6
Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment.
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7
Beat on medium-high speed until lightened in color and fluffy, about 3 minutes.
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8
Add the eggs 1 at a time, letting the first completely incorporate before adding the second.
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9
Stop the mixer and scrape down the sides of the bowl and paddle with a rubber spatula.
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10
Add the sour cream and vanilla, turn the mixer to medium speed, and continue beating until just incorporated, about 1 minute.
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11
Stop the mixer and scrape down the sides of the bowl and paddle.
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12
Turn the mixer to low speed and slowly add in the flour mixture.
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13
Mix until just incorporated.
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14
Spread half of the batter in the prepared pan.
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15
Sprinkle with half of the nut mixture.
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16
Dollop the remaining batter over the nut mixture and spread into an even layer.
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17
Sprinkle with the remaining nut mixture and gently press it into the batter.
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18
Bake until a cake tester or toothpick comes out dry with a few crumbs attached, about 45 minutes.
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19
Transfer the pan to a wire rack and let cool at least 20 minutes before serving.
