Sour Cream-Pecan Pound Cake

If you don’t have a cast-iron Bundt pan, you can bake this mouthwatering treat in a regular 15-cup Bundt pan for the same amount of time.

Makes 1 (13-cup) Bundt cake (photo on page 17)

1 cup unsalted butter, softened

1½ cups granulated sugar

2 cups firmly packed light brown sugar, divided

6 large eggs, room temperature

3 cups all-purpose flour

¾ teaspoon kosher salt, divided

¼ teaspoon baking soda

1 cup sour cream, room temperature

2¾ teaspoons vanilla extract, divided

¾ cup chopped toasted pecans

1/3 cup dark corn syrup

3 tablespoons heavy whipping cream

2 tablespoons unsalted Homemade Cultured

Butter (recipe on page 18)

Garnish: chopped toasted pecans

Preheat oven to 325°.

Combine softened butter, granulated sugar, and 1½ cups brown sugar in a large bowl; beat with a mixer at medium speed until fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.

Whisk together flour, ½ teaspoon salt, and baking soda in another large bowl. In a small bowl, combine sour cream and 1¾ teaspoons vanilla. Gradually add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating at low speed just until combined after each addition. Beat in pecans.

Spray a 13-cup cast-iron Bundt pan with baking spray with flour. Spoon batter into prepared pan.

Bake until a wooden pick inserted near center comes out with a few moist crumbs, 1 to 1½ hours. Let cool in pan for 15 minutes. Invert cake onto a wire rack, and let cool completely.

Combine corn syrup, cream, Homemade Cultured Butter, remaining ½ cup brown sugar, and remaining ¼ teaspoon salt in a medium saucepan; bring to a boil over medium-high heat. Cook, stirring constantly, for 2 minutes. Remove from heat; stir in remaining 1 teaspoon vanilla. Let cool until slightly thickened, 20 to 30 minutes. Drizzle onto cooled cake. Garnish with pecans, if desired.