• Preheat the Oven: Preheat your oven to 330°F (165°C). Grease a bundt pan or loaf pan generously with butter or non-stick spray.

Make the Butter Pecan Filling:

• In a small bowl, combine 1 cup chopped pecans, 1/4 cup melted butter, 1/2 cup brown sugar, 1 teaspoon cinnamon, 2 drops vanilla extract, 2 drops almond extract, and a sprinkle of salt. Mix until the pecans are evenly coated. Set aside.

Prepare the Cake Batter:

• In a large mixing bowl, cream together 2 1/2 sticks softened butter, 2 1/2 cups granulated sugar, and 1/3 cup brown sugar until light and fluffy (about 3-4 minutes).
• Add 5 eggs, one at a time, mixing well after each addition.
• Stir in 1 1/2 teaspoons vanilla extract and 1/2 teaspoon almond extract.
• In a separate bowl, whisk together 3 cups all-purpose flour, 1/2 teaspoon salt, 1 teaspoon baking powder, and 1/2 teaspoon baking soda.
• Gradually add the dry ingredients to the butter mixture, alternating with 1 cup sour cream + 3 tablespoons milk. Mix until just combined—don’t overmix!

Assemble the Cake:

• Pour half of the batter into your prepared pan.
• Sprinkle the butter pecan filling evenly over the batter.
• Top with the remaining batter, spreading it gently to cover the filling.

Bake the Cake:

• Bake for 1 hour and 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
• Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

Make the Butter Glaze:

• In a small bowl, whisk together 4 tablespoons melted butter, 4 tablespoons evaporated milk, 1 1/2 to 3/4 cup powdered sugar, 1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract, 1/8 teaspoon salt, and 1/4 teaspoon cinnamon.
• Drizzle the glaze over the cooled cake, allowing it to drip down the sides.

Serve and Enjoy:

• Slice and serve your butter pecan pound cake as a dessert, snack, or even breakfast treat. Store leftovers in an airtight container.