Ingredients
1/2
cup packed brown sugar
1/2
cup chopped pecans
1 1/2
teaspoons ground cinnamon
3
cups Gold Medal™ all-purpose or whole wheat flour
1 1/2
teaspoons baking powder
1 1/2
teaspoons baking soda
3/4
teaspoon salt
1 1/2
cups granulated sugar
3/4
cup butter or margarine, softened
1 1/2
teaspoons vanilla
3
eggs
1 1/2
cups sour cream
1/4
cup butter
2
cups powdered sugar
1
teaspoon vanilla
1
to 2 tablespoons milk
Preparation
Heat oven to 350°F. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.
In small bowl, mix all Filling ingredients; set aside.
In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, beat granulated sugar, 3/4 cup butter, 1 1/2 teaspoons vanilla and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
Spread 1/3 of the batter (about 2 cups) in pan; sprinkle with 1/3 of the Filling (about 6 tablespoons). Repeat twice.
Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.
Meanwhile, in 1 1/2-quart saucepan, heat 1/4 cup butter over medium heat until very light brown; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Stir in milk, 1 tablespoon at a time, until glaze is smooth and thin enough to drizzle. Drizzle cake with glaze.
