Butter Pecan Pound Cake

Place 4 large eggs and 3/4 cup sour cream on the counter and let sit until room temperature.

Melt 2 sticks of the salted butter in a small saucepan over medium heat until it begins to foam and bubble, swirling the pan occasionally, about 5 minutes. Continue to swirl the pan or stir with a heatproof spatula until brown bits form at the bottom and turn amber in color, the liquid butter is light golden brown, and it smells nutty, about 5 minutes more.

Immediately scrape into the bowl of a stand mixer (or large bowl if using an electric hand mixer. Let cool until room temperature, about 10 minutes.

Arrange a rack in the middle of the oven and heat the oven to 325ºF. Coat a 9x5-inch loaf pan with cooking spray or butter, and coat the pan with flour; tap out the excess flour.

Coarsely chop 1 1/2 cups pecans. Melt the remaining 2 tablespoons salted butter in a medium frying pan over medium heat. Add the pecans and cook until lightly toasted, 5 to 6 minutes. Remove the pan from the heat.

Sprinkle with 1 tablespoon of the all-purpose flour, 1 packed teaspoon of the dark brown sugar, and 1/2 teaspoon ground nutmeg. Stir until the pecans are evenly coated.

Place the remaining 2 cups all-purpose flour and 1 1/2 teaspoons baking powder in a medium bowl and whisk to combine.

Add the remaining 1 1/3 cups packed dark brown sugar, 2 teaspoons vanilla extract, and 1/2 teaspoon kosher to the bowl of browned butter. Beat with the paddle attachment on high speed until pale and thick, scraping down the sides of the bowl as needed, about 8 minutes.

Beat in the eggs on medium speed one at a time, waiting until each egg is incorporated before adding the next, and beat until the batter is thickened. Scrape down the sides of the bowl.

Add half of the flour mixture and beat on the lowest speed until mostly incorporated. Scrape down the sides of the bowl. Add the sour cream and beat on the lowest speed until just combined, then scrape down the sides of the bowl. Add the remaining flour mixture and beat on the lowest speed until just combined and smooth.

Add the pecan mixture and fold by hand with a flexible spatula until just combined. Transfer into the loaf pan and spread into an even layer. Pick up the pan and bang the bottom on the counter 2 to 4 times to release any air pockets.

Bake until a tester inserted into the center comes out with moist but separate crumbs, about 1 hour and 20 minutes. Place the pan on a wire rack and let cool for 20 minutes. Flip the cake out of the pan and place right-side up on the rack. Let cool until room temperature, about 40 minutes more.

Melt 4 tablespoons salted butter, 3 tablespoons packed brown dark sugar, and 1 tablespoon water in a small saucepan. Cook over medium heat, stirring often, until the sugar and butter are melted and the mixture is smooth, about 1 1/2 minutes.

Add 1/4 cup powdered sugar and stir to combine. The mixture may be lumpy. Add 1 tablespoon milk or cream, 1 tablespoon bourbon, and 2 teaspoons vanilla extract. Stir until smooth. Remove the saucepan from the heat and let sit until slightly thickened but still pourable, about 10 minutes. Meanwhile, coarsely chop 1/2 cup pecans.

Pour the glaze over the pound cake. Sprinkle with the pecans and flaky salt if desired. Let sit until the glaze is set, about 15 minutes, before slicing and serving.