Step 1

For the Cake: Preheat the oven to 325°F. Grease and flour a 10-inch angel food cake pan.

Step 2

Toss the pecans with 1 tablespoon of flour and set aside.

Step 3

In a medium bowl, whisk the remaining 2 1/4 cups flour, baking powder, and salt.

Step 4

Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter for 1 to 2 minutes on medium speed, then slowly add in the sugar and beat until incorporated and the mixture is fluffy. Stop and scrape down the mixture.

Step 5

Add the eggs, one at a time, and beat well after each addition.

Step 6

Add in the vanilla and rum extract.

Step 7

On low speed, add about half of the flour mixture, then the sour cream, and then the remaining flour. Scrape down the sides of the bowl to make sure the batter is fully mixed.

Step 8

Carefully fold in the pecans.

Step 9

Spoon the batter into the prepared pan.

Step 10

For the Topping: Sprinkle the pecans over the top of the batter, then sprinkle the sugar. Bake for 60 to 70 minutes or until golden and a toothpick inserted in the center comes out clean.

Step 11

Cool in the pan on a cooling rack for 15 minutes.

Step 12

Remove the cake from the pan to cool completely. Slice and serve.