Moist Brown Sugar Pound Cake with Brown Butter Icing

Instructions

1. 1

   Preheat oven to 350°F. Grease and flour a 10-inch fluted tube pan.

2. 2

   In a large bowl, cream the softened butter and brown sugar until light and fluffy, about 5-7 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

3. 3

   In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Add the dry ingredients to the creamed mixture alternately with the sour cream, beating just until combined after each addition.

4. 4

   Transfer the batter to the prepared pan. Bake until a toothpick inserted near the center comes out clean, about 55-65 minutes. Allow the cake to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.

5. 5

   For the glaze, combine the butter and pecans in a small saucepan over medium heat, stirring constantly, until the butter is light golden brown, about 4-5 minutes. Stir the brown butter mixture into the confectioners' sugar. Add the vanilla, a dash of salt, and enough half-and-half cream to reach a drizzling consistency. Drizzle the glaze over the cooled cake, allowing some to drip down the sides. Let the glaze stand until set.