Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup chopped pecans, toasted
- Pecan halves for garnish (optional)
Instructions:
- Preheat your oven to 325°F (163°C) and grease a bundt pan.
- In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with sour cream. Begin and end with the dry ingredients. Mix in the vanilla extract.
- Fold in the chopped toasted pecans.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Optional: Garnish with pecan halves for an extra touch.