Pecan Spice Sour Cream Coffee Cake

This cake is sweet and buttery and dense (in a good way) and is the first cake anyone has ever paid me to bake. My wheels are turning, you guys. How can I turn something I love (baking/cooking) into a money-making endeavour? I'd love to figure that out.

2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 cup full-fat sour cream
1-1/2 cups white sugar
2 eggs (at room temperature)
1 Tbsp vanilla extract

1 cup chopped pecans
1/2 cup brown sugar
1-1/2 tsp cinnamon
1/2 tsp ground nutmeg
2 Tbsp melted butter

1/4 cup icing sugar
1 tsp vanilla
1 Tbsp warm water


Preheat convection oven to 325F. Line 9"x13" pan with aluminum foil and lightly grease. 

Whisk together flour, baking powder, and salt. Set aside.  

Cream butter in electric mixer. Add sour cream and beat until smooth. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Whisk in vanilla by hand, ensuring the sides of the bowl are clean and batter is not lumpy. 

Fold dry ingredients into wet ingredients just until combined. Spoon into prepared pan and smooth the top. 

Mix together the chopped pecans, brown sugar, cinnamon, and nutmeg. Add melted butter and mix until  topping is consistently crumbly.  

Spoon topping over cake and press down lightly. Bake in preheated oven for 40 - 55 minutes (cooking time will vary depending on your oven) until toothpick inserted in the middle comes out clean. 

Remove cake from oven and cool in pan for ten minutes. Lift foil and remove cake from pan. Cool on rack. 

Mix together glaze ingredients and drizzle lightly over cake.  

 *This recipe is the inspiration for this cake.