1 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter, softened 3/4 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1/2 cup sour cream 1/4 cup whole milk For the Pecan Filling:
1/2 cup chopped pecans 1/3 cup brown sugar 1 teaspoon ground cinnamon For the Glaze:
Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Mix the sour cream and milk into the batter until smooth. Gradually fold in the dry ingredients until just combined. In a small bowl, mix the pecans, brown sugar, and cinnamon to create the filling. Pour half the batter into the prepared loaf pan, spreading it evenly. Sprinkle half the pecan filling over the batter. Add the remaining batter on top, then finish with the rest of the pecan filling. Swirl gently with a knife to create a marbled effect. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. While the cake cools, whisk together powdered sugar, milk, and vanilla extract to make the glaze. Drizzle the glaze over the cooled loaf before slicing and serving.
