Sour Cream Apple Pecan Cake with Maple Cream Glaze

Directions

Preheat your oven to 350 degrees.  Butter and flour a glass or metal 9″x5″ loaf pan.  Set aside (remember that you will have to adjust your baking times for a glass pan as your cake will bake more quickly).

In your electric mixer bowl, beat the softened butter and sugar until light and fluffy.  Add in the eggs, one at a time and scrape down the bowl.  Add the vanilla and sour cream and beat until combined.

In another bowl, whisk together all of the dry ingredients and slowly add to the wet ingredients.  Do not over mix, as this will create a tough cake!

Spread half the batter into your prepared pan with an offset spatula.

Make the apple filling by combining all of the apple filling ingredients in a bowl.

Mix the brown sugar topping ingredients together in another bowl.

Layer half of the apple mixture over the batter.

Sprinkle half the brown sugar mixture over the apples.

Repeat the steps, ending with the brown sugar mixture.

Bake for 30 minutes and rotate the pan.

Bake for another 15 to 20 minutes, then test your cake in the center.  The toothpick should have moist crumbs, but be careful not to over bake the cake.  You may need a few more minutes at this point.  Just keep checking the cake in the last 5 to 10 minutes.

Let the cake rest in the pan for 15 minutes, then turn it out onto a wire rack.  Cool the cake for 20 more minutes before glazing it. Make the glaze while the cake is cooling.

Make the glaze by whisking all of the glaze ingredients together.  It will be very thick, so whisk it again before you drizzle it on the cooled cake. If you like a thinner glaze, you can always add a bit more half and half.

Keep the cake wrapped in wax paper for a day or so, or freeze individual slices and wrapped in waxed paper and foil.