Sour Cream Drizzle Cake

I baked this cake for my mom to take to a friend's house for brunch. It came out really moist because of the sour cream and the brown sugar and pecan drizzle added an extra sweetness.

Sour Cream Drizzle Cake

For the drizzle:
4 tablespoons butter- softened
2/3 cup chopped pecans
2/3 cup dark brown sugar

For the cake batter:
1 teaspoon vanilla
3/4 cup sugar
1/2 cup oil
3 large eggs, at room temp.
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream

Preheat the oven to 350 degrees. Grease a bunt pan with "Pam for Baking."

First, mix the butter, chopped pecans, and brown sugar in a small bowl until crumbly and set aside. Beat the sugar, oil, and vanilla using a stand mixer. Add the eggs one at a time and beat well after each addition. In a separate bowl, combine the flour, baking powder and soda, and salt. Start by adding 1/3 of the flour mixture to the egg mixture, beat until incorporated. Then add 1/3 of the sour cream and beat. Alternate adding the flour mixture with the sour cream until all ingredients are added to the egg mixture and beat until the batter is smooth. Add about half the batter to the greased bunt pan. Then crumble half of the pecan mixture on top of the batter, evenly distributing it. Add the rest of the batter on top of the pecans to create a crunchy layer in the middle of the cake. Last, add the remaining pecans on top of the batter. Bake for 35-45 minutes or until fork inserted into the cake comes out clean.