Maple Pecan Brown Sugar Loaf Cake

Steps

1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a little of the butter and line it with a parchment sling.
2. Spread the pecans on a baking sheet and toast in the oven for 6 to 8 minutes until fragrant, then cool. Set aside one quarter of the pecans for the topping; the remaining three quarters go into the batter.
3. In a bowl, whisk the flour, baking powder, baking soda, salt and cinnamon.
4. In a large bowl, beat the remaining butter with the brown sugar for 3 minutes until fluffy.
5. Beat in the eggs one at a time, then the vanilla.
6. Add half the flour mixture, then the sour cream, then the remaining half of the flour mixture, mixing on low just until no dry streaks remain.
7. Fold the three quarters of the pecans for the batter into the batter and scrape it into the pan.
8. Stir half the maple syrup with the reserved quarter of the pecans and scatter over the batter.
9. Bake 55 to 65 minutes, until a toothpick in the center comes out clean; tent with foil after 40 minutes if the top browns fast.
10. Brush the hot top with the remaining half of the maple syrup. Cool in the pan 15 minutes, then lift onto a rack and cool completely, about 1 hour, before cutting into 12 slices.