• 1/2 cup

  packed brown sugar

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• 1/2 cup

  chopped pecans

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• 1 1/2 teaspoons

  ground cinnamon

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• 3 cups

  Gold Medal® all-purpose or whole wheat flour

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• 1 1/2 teaspoons

  baking powder

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• 1 1/2 teaspoons

  baking soda

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• 3/4 teaspoon

  salt

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• 1 1/2 cups

  granulated sugar

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• 3/4 cup

  butter or margarine, softened

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• 1 1/2 teaspoons

  vanilla

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• 3 

  eggs

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• 1 1/2 cups

  sour cream

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• 1/4 cup

  butter

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• 2 cups

  powdered sugar

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• 1 teaspoon

  vanilla

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• 1 to 2 tablespoons

  milk

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1.

Heat oven to 350 degrees F. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.

2.

In small bowl, mix all Filling ingredients; set aside.

3.

In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, beat granulated sugar, 3/4 cup butter, 1 1/2 teaspoons vanilla and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.

4.

Spread 1/3 of the batter (about 2 cups) in pan; sprinkle with 1/3 of the Filling (about 6 tablespoons). Repeat twice.

5.

Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.

6.

Meanwhile, in 1 1/2-quart saucepan, heat 1/4 cup butter over medium heat until very light brown; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Stir in milk, 1 tablespoon at a time, until glaze is smooth and thin enough to drizzle. Drizzle cake with glaze.

Nutrition information