Slightly less sweet than a traditional pound cake, this recipe with it's cinnamon pecan swirl is reminiscent of cinnamon roll and coffee cake combination. Perfect with coffee to start your day.
In the bowl of your electric stand mixer, beat butter until smooth and creamy.
Gradually add granulated sugar and beat until light and fluffy. Stop the mixer and scrape down the sides. Beat again to incorporate everything.
Add eggs one at a time, beating just until blended after each addition. Stop and scrape down the sides. Beat again until the ingredients are blended.
Add the flour alternately with the sour cream beginning and ending with the flour. (You'll add ⅓ flour, ½ sour cream, ⅓ flour, ½ sour cream, final ⅓ flour.) Beat at low speed just until blended after each addition.
Stir in vanilla.
For the swirl
Stir together ¼ cup brown sugar, cinnamon, and pecans.
For the cake
Pour half of the batter into your prepared tube pan.
Sprinkle the pecan cinnamon mixture over the batter in the pan. Spoon remaining batter over pecan mixture.
Bake at 325°F for 1 hour and 20 to 25 minutes. The cake will be done with no crumbs or dry crumb remain on a long wooden pick inserted into the center of the cake.
Cool in pan on a wire rack for 20 minutes then remove from pan to wire rack to cool completely. Allow the cake to cool completely before glazing.
Glaze
Sift powdered sugar. Add heavy cream and vanilla and whisk until smooth.Spoon the glaze over the cake and allow it to harden. Decorated with colored sprinkles.Store in an airtight container in the refrigerator for up to 5 days.