Butter Pecan Pound Cake with Caramel Glaze

Preheat oven to 325 degrees Fahrenheit

Grease and flour or use baking spray bundt pan

Sift 3 cups of cake flour and set aside in a large bowl.

When sifting the flour make sure you sift the flour by spooning the flour into the sifter (at least 3 times). Then measure the flour by using a spoon to fill the measuring cup (do not scoop you will have measure it and even the flour off to ensure it is exactly a cup)

Add the baking soda, salt and baking powder to the bowl of cake flour. Whisk to combine.

Add the softened butter and sugar to the mixing bowl to cream. Place the mixer on low.

With the mixer on low add each egg one at a time until fully incorporated

Once all eggs are added, add approximately 1 cup of the flour and mix until incorporated.

Add the sour cream and mix on low until fully incorporated.

Add the rest of the flour and mix until fully incorporated

Add the vanilla extract and mix on low

Melt 1/2 cup of salted butter add the chopped pecans. In a small bowl mix together with a wooden spoon the pecans and butter.

Take the greased bundt pan and add approximately half of the cake batter. Then add to the bundt pan the pecans around the pound cake. Some will sink into the batter that’s ok. Spread liberally across the cake batter.

Add the rest of the cake batter into the bundt pan. Make sure it is smooth across the top.

Place the pan in the middle of the oven and bake for approximately 60-70min.

Once completely done, take it out of the oven and set aside on a cooling rack for approximately 10-15 min.

Flip the cake out of the