Time2 hours

This vintage cake recipe is part basic pound cake, part coffee cake but with a crunchy brown sugar-pecan blend is inside the cake — rather than on top — for tidier eating and a better bite. It’s inviting on its own, and perfect for coffee or brunch, or dessert. Make it for a group of people you love, or people you’re just getting to know. They’re going to ask you all about the recipe.

Ingredients

12 to 16 servings

• 3cups/344 grams cake flour, plus more for coating the pan
• 1teaspoon baking powder
• ½teaspoon baking soda
• 1teaspoon fine sea salt
• 1cup/100 grams chopped pecans
• ½cup/110 grams dark brown sugar
• 2teaspoons ground cinnamon
• 1½cups/340 grams unsalted butter, at room temperature
• 2½cups/525 grams granulated sugar
• 5large eggs, at room temperature
• 1tablespoon vanilla extract
• 1cup/250 milliliters sour cream, at room temperature
• Nonstick cooking spray, for greasing the pan
• 2cups/184 grams icing sugar, sifted
• 2teaspoons vanilla extract
• 1½teaspoons milk, plus more as needed

Preparation

1. Place a rack in the centre of the oven and heat the oven to 350F degrees.
2. Sift together the cake flour, baking powder, baking soda and salt into a medium bowl.
3. In a small bowl, toss together the pecans, brown sugar and cinnamon.
4. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, about 5 minutes, scraping down the sides as needed. Add the granulated sugar and mix until light and fluffy, another 2 minutes, scraping down the sides. Add eggs, one at a time, waiting until each is fully mixed in before adding the next. Add the vanilla extract. Add the flour mixture in 3 batches, alternating with half the sour cream, starting and ending with the flour mixture.
5. Generously spray a 12-cup Bundt cake pan with nonstick cooking spray and coat lightly with some cake flour, tapping out any excess over the sink.
6. Scoop half of the cake batter into the prepared pan, smoothing it out, and spread the pecan mixture evenly over the top. Top with the remaining cake batter, spreading it in an even layer, and tap the pan on the counter to release air.
7. Bake until a skewer inserted in the centre of the cake comes out clean, 50 minutes to 1 hour.
8. Remove the cake from the oven and let cool in the pan for 10 minutes. Run a butter knife along the edges of the cake to make sure it isn’t sticking to the pan. The cake should naturally start pulling away within a few minutes of being out of the oven. Un-mould onto a rack set over a baking sheet, and let cool to room temperature.
9. Make the glaze: To a medium bowl, add confectioners’ sugar, vanilla and milk, and stir until smooth. If the glaze is too thick, add more milk. You want it to be thin enough to coat the back of the spoon. Pour over the cooled cake and serve.