Pecan Sour Cream Cake

• 1/2 cup butter, softened
• 2/3 cup sugar
• 3 eggs
• 2 tablespoons maple syrup
• 2 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 1/4 cup ground pecans, toasted
• 1/2 teaspoon baking soda
• 3/4 cup sour cream
• 1/4 cup ground pecans, toasted
• 4 teaspoons brown sugar
• 1-1/2 teaspoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 cup confectioners' sugar
• 1/4 teaspoon ground cinnamon
• 2 to 3 teaspoons 2% milk

1. In a small bowl, cream butter and sugar until light and fluffy. Beat in the eggs, syrup and vanilla. Combine the flour, pecans and baking soda; add to creamed mixture alternately with sour cream.
2. Pour 2 cups batter into an 8-in. fluted tube pan coated with cooking spray. Combine the filling ingredients; sprinkle over batter. Top with remaining batter.
3. Bake at 350u0b0 for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes; remove from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake.

butter, sugar, eggs, maple syrup, vanilla, flour, ground pecans, baking soda, sour cream, ground pecans, brown sugar, flour, ground cinnamon, sugar, ground cinnamon, milk

Taken from www.tasteofhome.com/recipes/pecan-sour-cream-cake/ (may not work)