Preheat your oven to 350°F (175°C) and grease a standard loaf pan.

In a medium bowl, combine chopped pecans with melted butter and brown sugar, then toast on a baking sheet for about 6 minutes.

Sift together flour, baking powder, and salt, then set aside.

Cream together softened butter, granulated sugar, and light brown sugar for 3-5 minutes until fluffy.

Add the eggs, egg yolk, vanilla extract, maple extract, and sour cream to the creamed mixture and beat until smooth.

Gradually mix the dry ingredients into the wet mixture, alternating with whole milk.

Fold in the cooled, toasted pecans evenly into the batter.

Pour the batter into the greased loaf pan and bake for 50-55 minutes until a toothpick comes out clean.

Let the cake cool for 10 minutes, then invert onto a wire rack to cool completely.

Beat together cream cheese and butter until creamy, then add powdered sugar and vanilla until smooth.

Frost the cooled cake with cream cheese frosting and sprinkle with buttered pecan chips if desired.