Ingredients
For the Cake:
- Unsalted butter: 1 cup (226g), room temperature
- Granulated sugar: 2¼ cups (425g)
- All-purpose flour: 3 cups (360g)
- Large eggs: 6, room temperature
- Sour cream: 1 cup, room temperature
- Vanilla extract: 2 teaspoons
For the Filling:
- Brown sugar: ⅓ cup
- Ground cinnamon: 3 teaspoons
- Chopped pecans: ½ cup, toasted
- Reserved cake mix or flour: 2-3 tablespoons
For the Glaze:
- Powdered sugar: 1 cup
- Milk: 2-3 tablespoons
- Vanilla extract: ½ teaspoon
Instructions
Prepare the Cake Batter:
- Preheat the oven to 350°F (175°C). Grease and flour a 12-cup Bundt pan.
- Cream the butter and sugar on medium speed for 3 minutes until light and fluffy.
- Add eggs one at a time, mixing for 30 seconds between each addition.
- Alternate adding the flour and sour cream, starting and ending with the flour. Mix until just combined.
Prepare the Filling:
- In a small bowl, combine brown sugar, cinnamon, pecans, and reserved cake mix or flour.
Assemble:
- Pour half the batter into the prepared pan. Sprinkle the filling evenly over the batter, keeping it away from the edges. Top with the remaining batter, smoothing the surface.
Bake:
- Bake for 50-55 minutes or until a toothpick inserted comes out clean or with a few moist crumbs.
- Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Glaze the Cake:
- Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
Notes
- Substitutions: Use walnuts or almonds in place of pecans, or experiment with orange zest in the filling for a citrusy twist.
- Make-Ahead Tip: Wrap the cooled cake tightly and store at room temperature for up to 3 days. Glaze just before serving.
- Serving Suggestion: Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian