Ingredients
CANDIED PECANS (optional):1 large egg white4 cups pecan halves1/3 cup sugar1/3 cup packed dark brown sugarCAKE:1 cup butter, softened1 package (8 ounces) cream cheese, softened2 cups packed dark brown sugar4 large eggs, room temperature2 teaspoons vanilla extract2-1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1 cup sour cream1 cup chopped pecans, toastedICING:1 cup packed dark brown sugar1/2 cup butter, cubed1/4 cup 2% milk1 cup confectioners’ sugar1 teaspoon vanilla extract
Preparation
Preheat oven to 325°. In a large bowl, beat egg white until foamy. Add pecan halves; stir gently to coat. Combine sugar and brown sugar; add to pecan mixture and stir gently to coat.
Spread into 2 greased 15x10x1-in. baking pans. Bake 18-22 minutes, stirring once. Cool. Store in an airtight container for up to 1 week.
Meanwhile, in a large bowl, cream butter, cream cheese and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Stir in chopped pecans.
Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely.
For icing, in a small saucepan, combine brown sugar, butter and milk. Bring to a boil; cook and stir 1 minute longer. Remove from heat; stir in confectioners’ sugar and vanilla until smooth. Drizzle over cake. Serve with candied pecans.
