Ingredients
¾cupunsalted butter,softened
1cupbrown sugar,packed
½cupsugar
¼cupsour cream
2tspvanilla extract
3large eggs
1½cupsflour
½tspsalt
½tspbaking soda
1tspwhite vinegar
1cuppecans,finely chopped
2tbspwhole milk
2½cupspowdered sugar
Preparation
Preheat the oven to 325 degrees F and grease a 12-cup Bundt cake pan with baking spray.
In the stand mixer, cream the butter, brown sugar, and sugar for about 3 minutes until light and fluffy.
Add the sour cream, vanilla extract, and eggs, one at a time, until well mixed.
Sift the flour, baking soda, and salt, then add it into the stand mixer on low speed until just combined. Add in the vinegar and the chopped pecans until just combined.
Pour into the bundt pan and bake for 1 hour and 30 minutes.
Cool for 10 minutes before removing from pan, then let cool completely before icing.
To ice, mix the powdered sugar with the milk until a thick but pourable consistency is reached. Add up an additional tablespoon of milk, if needed.
Pour the glaze over the cake, then serve and enjoy!
