Directions

1. Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan; set aside.
2. In a large bowl, combine flour, baking soda and salt.
3. In a separate bowl, beat butter and sugar on medium speed until fluffy and pale in color, 4-5 minutes. Add eggs, one at a time, until fluffy. Add vanilla extract until combined. Reduce speed to low; add flour mixture, alternating with sour cream, in three additions. Mix until just combined.
4. In a small bowl, combine chopped pecans, brown sugar and cinnamon.
5. Pour half of the cake batter into the prepared pan; sprinkle with pecan mixture. Top with remaining batter.
6. Bake until a toothpick inserted into the center comes out clean, 60-70 minutes. Let cake rest on a wire rack for 10 minutes. Invert the pan to remove cake onto the wire rack; cool completely.
7. In a small bowl, whisk together confectioners' sugar, milk, maple syrup and if desired, maple extract. Spoon glaze over the cake, then sprinkle with chopped pecans.